Beef Tofu Sukiyaki
|Beef tenderloin||1⁄2 Pound|
|Tofu||6 Ounce (Fresh)|
|Water chestnuts/Half of an 8-ounce can water chestnuts, drained||2 Ounce, peeled|
|Cooking oil||1 Tablespoon|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Sliced onions with tops||1 Cup (16 tbs), bias sliced (Green Colored)|
|Bias sliced celery||1⁄2 Cup (8 tbs)|
|Torn bok choy/Spinach||3 Cup (48 tbs)|
|Bean sprouts/Half of a 16-ounce can bean sprouts, drained||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Canned bamboo shoots||1⁄3 Cup (5.33 tbs), drained|
Partially freeze beef; slice very thinly across grain.
Thinly slice fresh or canned water chestnuts.
Preheat a large skillet or wok; add oil, Add beef slices; cook quickly, turning meat over and over, just till browned, 1 to 2 minutes.
Sprinkle with sugar.
Dissolve bouillon granules in the boiling water; add soy sauce.
Pour over meat.
Remove meat from skillet with a slotted spoon.
Let soy mixture bubble.
Add onion and celery.
Continue cooking and toss-stirring over high heat about 1 minute.
Add tofu, water chestnuts, bok choy or spinach, bean sprouts, mushrooms, and bamboo shoots.
Return meat to pan, Cook and stir just till heated through.
Serving size: Complete recipe
Calories 943 Calories from Fat 328
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 8.7 g43.3%
Trans Fat 0 g
Cholesterol 152.1 mg50.7%
Sodium 3887.7 mg162%
Total Carbohydrates 79 g26.3%
Dietary Fiber 16.5 g66.1%
Sugars 44.4 g
Protein 81 g162.1%
Vitamin A 649.6% Vitamin C 598.1%
Calcium 97% Iron 77.8%
*Based on a 2000 Calorie diet