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Sukiyaki With Tofu

Flavors.of.Asia's picture
Ingredients
  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
  Sugar 1 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)
Directions

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.
Remove vegetables.
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.

Recipe Summary

Cuisine: 
Asian
Method: 
Stir Fried
Ingredient: 
Beef

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