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Sukiyaki

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Ingredients
  Beef tenderloin 1 Pound, very thinly sliced across the grain
  Salad oil 2 Tablespoon
  Sugar 2 Tablespoon
  Beef stock/Canned condensed beef broth 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Bias cut green onions 2 Cup (32 tbs), cut 2 inches long
  Bias cut celery slices 1 Cup (16 tbs), cut 1 inch long
  Thinly sliced mushrooms 1 Cup (16 tbs)
  Water chestnuts 5 Ounce, drained and thinly sliced (1 Can)
  Bamboo shoots 5 Ounce, drained (1 Can)
  Torn spinach leaves 5 Cup (80 tbs)
  Bean sprouts 16 Ounce, drained (1 Can)
  Bean curd 16 Ounce, cubed
  Hot cooked rice 1 Cup (16 tbs)
Directions

In electric skillet brown beef quickly in hot oil for 1 to 2 minutes.
Sprinkle with sugar.
Combine stock and soy; pour over meat.
Push meat to one side.
Cook till soy mixture bubbles.
Keeping in separate groups, add onion and celery.
Cook and toss-stir each group over high heat about 1 minute; push to one side.
Again keeping in separate groups, add mushrooms, water chestnuts, bamboo shoots, spinach, bean sprouts, and bean curd.
Cook and stir each food just till heated through.

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Beef

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