Beef Sukiyaki With Tofu And Bamboo Shoots Recipe
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Summary
Main IngredientBeef
Ingredients
2 tablespoons tamari or soy sauce
1/3 cup Basic Brown Stock
1/2 cup mirin (sweet rice vinegar)
1 pound beef sirloin, sliced paper thin
8 small scallions, cut diagonally into 2-inch pieces
1/2 cup bean sprouts
1 cup loosely packed spinach leaves
1 cup mushroom caps
1 cup cubed tofu
1/2 cup sliced bamboo shoots
1 cup Chicken Stock
1/4 cup cooked rice
Directions
Combine the tamari, brown stock, and mirin to make sukiyaki sauce and pour into a small pitcher or bowl.
Arrange the beef, scallions, sprouts, spinach, mushrooms, tofu, and bamboo shoots attractively on a large platter and set on the table with the sukiyaki sauce.
Place an electric frying pan on the table.
Coat with no-stick spray and heat to medium.
Add one-fourth of the beef and scallions and pour in one-fourth of the sukiyaki sauce.
Cook 2 to 4 minutes, depending on desired doneness.
Add one-fourth of the sprouts, spinach, mushrooms, tofu, and bamboo shoots, keeping them separate.
Cook another 30 seconds to 2 minutes.
Repeat with 3 remaining portions.
Arrange the beef, scallions, sprouts, spinach, mushrooms, tofu, and bamboo shoots attractively on a large platter and set on the table with the sukiyaki sauce.
Place an electric frying pan on the table.
Coat with no-stick spray and heat to medium.
Add one-fourth of the beef and scallions and pour in one-fourth of the sukiyaki sauce.
Cook 2 to 4 minutes, depending on desired doneness.
Add one-fourth of the sprouts, spinach, mushrooms, tofu, and bamboo shoots, keeping them separate.
Cook another 30 seconds to 2 minutes.
Repeat with 3 remaining portions.
