Beef Sukiyaki Recipe
Ingredients
1/4 cup soy sauce
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons sugar
1/2 pound beef cubed steaks
1 tablespoon salad oil
1/2 16-ounce can bean sprouts, drained
1 small bunch green onions, cut into 1-inch pieces
1/4 pound mushrooms, sliced
1 5-ounce can bamboo shoots, drained and sliced
1/2 10-ounce bag spinach
2 cups hot cooked rice
Directions
1. In small bowl, combine soy sauce, flour, and sugar. Set aside. With sharp knife, cut cubed steaks into bite-sized pieces.
2. In 10-inch cook-and-serve skillet or large electric skillet over high heat, in hot salad oil, quickly stir meat to coat well with hot oil; push meat to one side of skillet. Add, keeping them separate, bean sprouts, green onions, mushrooms, and bamboo shoots. Pour soy-sauce mixture over meat and vegetables, and cook 5 minutes, turning meat and vegetables in place occasionally.
3. Push meat and vegetables in separate piles around edge of skillet; add spinach in center and cook until spinach is tender-crisp.
2. In 10-inch cook-and-serve skillet or large electric skillet over high heat, in hot salad oil, quickly stir meat to coat well with hot oil; push meat to one side of skillet. Add, keeping them separate, bean sprouts, green onions, mushrooms, and bamboo shoots. Pour soy-sauce mixture over meat and vegetables, and cook 5 minutes, turning meat and vegetables in place occasionally.
3. Push meat and vegetables in separate piles around edge of skillet; add spinach in center and cook until spinach is tender-crisp.
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