Beef Sukiyaki Recipe
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 |
Nutrition Facts
Serving size
Calories 622 Calories from Fat 297
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 12.2 g60.9%
Trans Fat 0 g
Cholesterol 106.6 mg35.5%
Sodium 2779.9 mg115.8%
Total Carbohydrates 26 g8.6%
Dietary Fiber 4 g15.9%
Sugars 11.4 g
Protein 52 g103.7%
Vitamin A 64.8% Vitamin C 38%
Calcium 15.4% Iron 34.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
