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Sukiyaki

jenniferjaz's picture
Ingredients
  Prime sirloin 2 1⁄2 Pound
  Bamboo shoots 8 Ounce
  Water chestnuts 8 1⁄2 Ounce
  Carrots 2 Cup (32 tbs), thinly sliced
  Celery 2 Cup (32 tbs), thinly sliced
  Onions 1 Cup (16 tbs), finely chopped
  Sugar 1 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Beef broth 1 Cup (16 tbs)
  Angostura aromatic bitters 1 Tablespoon
  Hot fat 2 Tablespoon
Directions

GETTING READY
1) Pour off the liquid from bamboo shoots and water chestnuts.
2) Thinly slice the bamboo shoots and chestnuts.
3) Trim the fat off from outer edge of sirloin and reserve the fat.
4) Cut the reserved fat in small dices.
5) Freeze sirloin until hard.
6) Slice the sirloin into 1 1/2-inch paper-thin strips.
7) In a bowl, mix together bamboo shoots, chestnuts, carrots, celery and onions.
8) In another bowl, mix together sugar, soy sauce, broth and bitters.

MAKING
9) In a non stick pan, heat the fat.
10) Remove crisp pieces and add sirloin to hot fat and stir over high heat until browned.
11) Stir in the carrot mixture and mix well.
12) Stream in the broth mixture.
13) Put the lid and simmer for 5 minutes or until vegetables are tender-crisp.

SERVING
14) Serve Sukiyaki hot on a warm serving plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Sirloin
Interest: 
Party, Healthy
Preparation Time: 
90 Minutes
Cook Time: 
25 Minutes
Ready In: 
115 Minutes
Servings: 
6

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