1.5 tsp sugar
2 tbsp sake
1/3 cup Japanese soy sauce
1 tsp grated fresh ginger
beef rump steak
8 leaves of green cabbage
3 tsp fresh ginger juice
Combine sugar, sake, sauce and grated ginger in a medium bowl. Stir until the sugar dissolves.
Cut the beef into thin strips. Add it to the marinade, let stand for 10 minutes. (But no longer, otherwise the meat will get tough.) Drain over a small bowl, and reserve the marinade.
Cut the cabbage leaves into 4 cm (one inch) squares, removing the thick ribs.
Heat some oil in a large skillet or wok, add the meat and stir-fry for three minutes. Add the cabbage, the reserved marinade and the ginger juice, and stir-fry a little longer until everything is heated through.
Serve in bowls over steamed rice and eat with chopsticks.