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Sukiyaki

Veggie.Lover's picture
Ingredients
  Beef tenderloin 1⁄2 Pound
  Bean curd 8 Ounce (tofu)
  Bean sprouts/1/2 of a 16-ounce can bean sprouts 1 Cup (16 tbs)
  Water chestnuts/1/2 of an 8-ounce can water chestnuts, drained 2 Ounce, peeled
  Canned bamboo shoots 2 1⁄2 Ounce (1/2 of a 5-ounce can)
  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
  Green onion with tops 1 Cup (16 tbs), bias sliced
  Bias sliced celery 1⁄2 Cup (8 tbs)
  Torn bok choy/Small spinach leaves 3 Cup (48 tbs)
  Thinly sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Hot cooked rice 1 Cup (16 tbs)
Directions

Partially freeze beef.
Slice beef very thinly across the grain.
Cube bean curd.
Drain canned bean sprouts.
Thinly slice fresh or canned water chestnuts.
Drain bamboo shoots.
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 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 bean curd, bean sprouts, water chestnuts, bamboo shoots, bok choy or spinach, and mushrooms.
Return meat to pan.
Cook and stir just till heated through.
Serve with hot cooked rice.
Pass soy sauce, if desired.
Makes 2 or 3 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
3

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