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.