Sautéed Beef Sukiyaki
|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|
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.