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Sukiyaki With Cellophane Noodles

Diet.Chef's picture
Sukiyaki gives a fines taste. The non vegetarians especially beef lovers must try Sukiyaki. The Soy sauce with the main dish enhances the taste of Sukiyaki.
  Beef top round steak 1⁄2 Pound
  Cellophane noodles 2 Ounce
  Beef broth 1⁄3 Cup (5.33 tbs)
  Dry sherry/Sake 2 Tablespoon
  Soy sauce 2 Tablespoon
  Nonstick spray coating 2 Tablespoon
  Bok choy 2 Cup (32 tbs), sliced
  Green onions 1 Cup (16 tbs), bias sliced into 1/2 inch pieces
  Bean sprouts 1 Cup (16 tbs)
  Canned bamboo shoots/Sliced water chestnuts 8 Ounce, drained (1 Can)
  Sliced mushrooms 1 Cup (16 tbs)
  Cooking oil 1 Tablespoon
  Tofu 8 Ounce, cubed

Partially freeze beef; trim separable fat.
Thinly slice across the grain into bite size strips.
Set aside.
In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes.
With kitchen shears, cut noodles into 2 inch lengths.
In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.
Spray a large skillet or wok with nonstick spray coating.
Preheat over medium heat.
Add bok choy and green onions; stir fry 2 to 3 minutes or till vegetables are crisp tender.
Remove from skillet.
Add bean sprouts, bamboo shoots, and mushrooms; stir fry 1 to 2 minutes or till mushrooms are tender.
Remove vegetable mixture from skillet.
Add oil to hot skillet; swirl to coat.
Add beef; stir fry 2 to 3 minutes or till beef is no longer pink.
Add tofu and broth mixture to skillet.
Cook and stir till bubbly.
Return all vegetables to skillet.
Add noodles.
Cover and cook 2 to 3 minutes or till heated through.

Recipe Summary

Main Dish

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