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Sukiyaki With Assortment Of Vegetable

Global.Potpourri's picture
Ingredients
  Dried bean threads 4 Ounce
  Beef suet 1 Tablespoon (Few Small Pieces)
  Beef tenderloin 1 Pound, sliced paper thin across the grain
  Sugar 2 Tablespoon
  Monosodium glutamate 1 Teaspoon
  Soy sauce 1⁄2 Cup (8 tbs)
  Beef stock/Canned condensed beef broth 1⁄2 Cup (8 tbs), condensed
  Chopped green onion 2 Cup (32 tbs) (Bias Cut 2-Inch Pieces In Length)
  Celery slices 1 Cup (16 tbs) (Bias Cut 2-Inch Pieces In Length)
  Thinly sliced mushrooms 1⁄2 Cup (8 tbs) (Use Fresh Variety)
  Canned water chestnuts 5 Ounce, drained, thinly sliced (1 Can, 2/3 Cup)
  Canned bamboo shoots 5 Ounce, slivered or diced, drained (1 Can, 2/3 Cup)
  Small spinach leaves/2-inch lengths spinach leaves 5 Cup (80 tbs) (With Stems Removed)
  Canned bean sprouts 1 Pound, drained
  Bean curd 16 Ounce, cubed
Directions

Prepare bean threads ahead by soaking 2 hours in cold water; drain.
Just before cooking time, arrange meat and vegetables attractively on large platter or tray.
Have small containers of sugar, monosodium glutamate, soy sauce, and beef stock handy.
For "toss-stirring" you'll want to use two tools at once—chopsticks or big spoon and fork.
Preheat large (12-inch) skillet or Oriental saucepan; add suet and rub over bottom and sides to grease; when you have about 2 tablespoons melted fat, remove suet.
Add beef and cook briskly, turning it over and over, 1 or 2 minutes or just till browned.
Now sprinkle meat with sugar and monosodium glutamate; pour soy sauce and beef stock over.
Push meat to one side.
Let the soy-sauce mixture bubble.
Keeping in separate groups, add onions, celery, and mushrooms.
Continue cooking and toss-stirring each group over high heat about 1 minute; push to one side.
Again keeping in separate groups, add remaining vegetables in order given, bean curd, and bean threads.
Cook and toss-stir each food just till heated through.
Let guests help themselves to some of everything, including sauce.
Serve with rice.
Pass cruet of soy sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
130 Minutes
Cook Time: 
30 Minutes
Ready In: 
160 Minutes

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