Sukiyaki With Cellophane Noodles
|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.
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.
Cover and cook 2 to 3 minutes or till heated through.