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Beef Sukiyaki

Chef.Morimoto's picture
Ingredients
  Beef sirloin 2 Pound
  Bermuda onion 1 Large
  Celery stalks 3
  Mushrooms 1⁄4 Pound
  Scallions 12
  Canned water chestnuts 5 Ounce
  Spinach 1⁄4 Pound
  Oil 1 Tablespoon
  Bouillon 3⁄4 Cup (12 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Vermouth 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
Directions

Have the butcher cut the sirloin into thin strips, or, if you are cutting it, partially freeze it to make it easier to slice.
Slice onion; put aside.
Slice the celery at an angle into thin slices.
Set aside.
Thinly slice mushrooms; set aside.
Slice scallions into approximately 1 1/2-inch pieces.
Drain the water chestnuts; slice in half.
Wash the spinach; tear it into pieces.
Arrange meat and vegetables on large platter.
Put oil into extra-large skillet or wok.
Brown the meat; push to side of pan or wok.
Add all vegetables except spinach; stir in bouillon, soy sauce, vermouth, and sugar.
Let sizzle for 5 minutes.
Add spinach, cover, and cook 2 minutes more.
Serve sukiyaki with rice.

Recipe Summary

Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Beef
Servings: 
4

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