Cut the beef into 1 cm pieces. Julienne the ginger.
Simmer the beef and ginger in the "A" ingredients until there's no liquid left in the pan, stirring to make sure it doesn't burn. Done!
Story Behind this Recipe
I often mix this shigure-ni into chirasuzushi. Beef keeps well in the freezer, so I always buy it on sale and make this to mix with chirashizushi when I can't go shopping. This is delicious on its own, so I uploaded the recipe.
The beef is easier to cut if it's half frozen. If you've frozen the beef, it's that much easier!