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Beef Tofu Sukiyaki

Diet.Chef's picture
Ingredients
  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
  Sugar 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
Directions

Partially freeze beef; slice very thinly across grain.
Cube tofu.
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.

Recipe Summary

Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Beef

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