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Sautéed Beef Sukiyaki

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Ingredients
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, sliced thin
  Green onions 6 , cut into 2-inch lengths
  Daikon radish 1 Cup (16 tbs)
  Finely shredded cabbage 1 Cup (16 tbs) (Preferably Curly Cabbage)
  Boneless beef sirloin 1 Pound, sliced paper thin and cut into 3-inch pieces
  Fresh mushroom caps 10 , sliced thin
  Firm tofu 10 Ounce, cut into 1-inch cubes (1 Cake)
  Spinach leaves/Shredded swiss chard 4 Cup (64 tbs), washed well and drained
  Bean sprouts 1 Cup (16 tbs)
  Canned beef broth 1 Cup (16 tbs)
  Low sodium soy sauce 1⁄4 Cup (4 tbs)
  Light brown sugar 2 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)
  Toasted sesame seeds 1 Tablespoon
Directions

Heat oil over medium heat in a large heavy skillet with a lid.
Add onion and green onions; stir-fry about 2 minutes.
Add radish and cabbage; stir-fry for 3 minutes.
Place a layer of beef slices on top of cabbage, then layer the mushrooms, tofu, spinach and bean sprouts.
In a small bowl, combine beef broth, soy sauce and brown sugar; stir until sugar is dissolved.
Pour over layered mixture in skillet.
Cook, covered, for 3 minutes on medium heat.
Uncover and cook, stirring constantly, for 2 to 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef
Interest: 
Healthy

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