Ingredients
Vegetable oil
1 pound beef rib eye
4 potatoes, halved and cut in 1/4-inch slices
1 carrot, peeled and quartered
12 baby onions
1 yellow bell pepper
1 red bell pepper
2 cups sake
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons finely chopped chives
Hot chili oil
Directions
Preheat oven to 350 degrees F.
In large, ovenproof pan, heat a little oil, then sear
beef both sides, until nicely browned. Add potatoes,
carrots, baby onions, yellow, and red bell peppers and mix
well with beef juices. Place pan in oven for 15 minutes.
Remove from oven. Remove beef and vegetables from pan.
Stem and seed the peppers. Cut the meat and vegetables into
bite size pieces and set aside, keeping warm. Deglaze pan
with sake. Add soy sauce and mirin. Thicken, if necessary,
with cornstarch and water. Cover meat and vegetables with
gravy. Sprinkle chive on top and drizzle chili oil on top,
to taste.