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Sukiyaki

Healthycooking's picture
Ingredients
  Flank steak/Beef tenderloin/sirloin steak, sliced as thin as possible 2 1⁄2 , thinly cut on the slant across the grain
  Oil 3 Tablespoon
  Tamari soy sauce 1 Cup (16 tbs)
  Honey 1 Tablespoon
  Beef stock 1⁄2 Cup (8 tbs)
  Green onions 1 Cup (16 tbs), cut in diagonal slices (About 1/2 Inch Wide)
  Celery 1 Cup (16 tbs), cut in diagonal slices (About 1 Inch Wide)
  Fresh mushrooms 1 Cup (16 tbs), thinly sliced
  Torn spinach leaves/Shredded chinese cabbage 5 Cup (80 tbs)
  Canned water chestnuts 5 Ounce, drained and thinly sliced (1 Can)
  Canned bamboo shoots 5 Ounce, drained (1 Can)
  Fresh bean sprouts 1 1⁄2 Cup (24 tbs)
Directions

Partially freeze beef before slicing for best results.
Just before cooking, arrange sliced meat and vegetables neatly on a large platter or tray.
The ideal utensil to use for sukiyaki is (of course) a Chinese wok, but if you do not have one, use a large 12 inch electric skillet or an ordinary skillet.
Heat oil to medium high temperature, add beef strips and cook quickly, turning them over and over, one or two minutes or just until browned.
Combine soy sauce, honey and beef stock; pour over sauteed beef.
Cook until soy mixture bubbles.
Push meat to one side.
Keeping separate, add onions, then celery, then mushrooms.
Stir fry each vegetable over medium high heat about one or two minutes and push to one side before adding next vegetable.
Again keeping separate, add spinach or Chinese cabbage, then water chestnuts, bamboo shoots, and bean sprouts.
Stir fry each food until just heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
6

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