Savory Japanese Meat & Potatoes

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1 large potatoes, peeled and cut into 1 1/2-inch pieces

1 tablespoon peeled and finely chopped ginger

1 clove garlic, finely chopped

1 tablespoon sugar

2 tablespoon Shaoxing rice wine or cooking sherry

3 tablespoons soy sauce

2/3 cup dashi or fish broth (instant or homemade)

8 to 10 ounces rib-eye or sirloin steak, in one 5-by-3-inch piece

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