Sukiyaki With Tofu
|Beef top round steak||1⁄2 Pound|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Boiling water||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Cooking oil||2 Tablespoon|
|Thinly sliced bok choy||3 Cup (48 tbs)|
|Green onions||1 Cup (16 tbs), bias sliced into 1 inch lengths|
|Bias sliced celery||1⁄2 Cup (8 tbs)|
|Tofu||8 Ounce, cubed (Fresh, Bean Curd)|
|Fresh bean sprouts/1/2 of a 16 ounce can bean sprouts, drained||1 Cup (16 tbs)|
|Canned bamboo shoots||4 Ounce, drained (1/2 Of An 8 Ounce Can)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||4 Ounce, drained and thinly sliced (1/2 Of An 8 Ounce Can)|
Partially freeze beef.
Slice beef very thinly across the grain into bite-size strips.
Dissolve beef bouillon granules in boiling water; add soy sauce and sugar.
Preheat a wok or large skillet over high heat; add oil.
Add bok choy, green onions, and celery; stir-fry 2 minutes.
Remove bok choy, green onions, and celery.
Add tofu, bean sprouts, bamboo shoots, mushrooms, and water chestnuts; stir-fry 1 minute.
Add the beef to hot wok or skillet; stir-fry 2 minutes or till meat is just browned.
Stir beef bouillon mixture; stir into beef.
Cook and stir till bubbly.
Stir in vegetables.
Cover and cook for 1 minute or till just heated through.