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Sukiyaki

Heart.Foods's picture
Ingredients
  Tenderloin steak/Sirloin steak 2 Pound, all visible fat removed
  Uncooked rice 1 2⁄3 Cup (26.67 tbs)
  Diagonally sliced green onion 1 Cup (16 tbs)
  Diagonally sliced celery 1 Cup (16 tbs)
  Canned water chestnuts 5 Ounce, drained and thinly sliced (1 Can)
  Thinly sliced mushrooms 1 Cup (16 tbs) (Fresh)
  Canned bamboo shoots 5 Ounce, drained and slivered (1 Can)
  Fresh bean sprouts 1 Pound
  Fresh spinach leaves/Shredded chinese cabbage 4 Cup (64 tbs), rinsed, trimmed and well-drained
  Vegetable oil 3 Tablespoon
  Homemade beef broth/Commercial low-sodium variety beef broth 1⁄2 Cup (8 tbs)
  Sherry 1⁄2 Cup (8 tbs)
  Light soy sauce 1⁄8 Cup (2 tbs)
  Hot pepper 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Honey 1 Tablespoon
  Freshly ground black pepper 1⁄2 Teaspoon
Directions

Freeze steak for 30 minutes.
Remove and slice across the grain into thin strips 2 to 3 inches long and 1/2 to 1 inch wide.
Set aside.
Cook rice according to package directions, omitting salt and butter or margarine.
Arrange all the vegetables neatly on a large platter or tray.
Heat a large wok or 12-inch electric skillet to 400° F.
Add vegetable oil and a few steak strips and saute about 2 minutes, or until thoroughly browned.
Repeat with remaining steak.
When all strips have been browned, return them to wok or skillet.
In a small bowl, combine beef broth, sherry, soy sauce, hot pepper oil, ginger and honey.
Pour mixture over cooked steak strips.
Remove meat with a slotted spoon and keep warm.
When sauce begins to bubble, add onions and celery.
Cook over high heat, tossing constantly, about 2 minutes.
Add water chestnuts and mushrooms and cook, stirring constantly, 2 minutes, or just until heated.
Add bamboo shoots, bean sprouts, spinach or shredded cabbage and cooked meat.
Cook, stirring constantly, 2 minutes, or just until thoroughly heated.
Season with pepper.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute

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