Easy Sukiyaki Recipe
Ingredients
| 675 g. / 1 1/2 lb. chuck steak, cut into very thin strips | ||
| 50ml. / 2 fl. oz. oil | ||
| Onion | 1 , sliced | |
| 50 g. / 2 oz. beans, sliced | ||
| 125 g. / 4 oz. mushrooms, sliced | ||
| Celery stalks | 3 , sliced | |
| Watercress | 1/2 Bunch (100gm), chopped | |
| 5 ml. / 1 teaspoon arrowroot or cornflour Marinade | ||
| 150 ml. / 5 fl. oz. beef stock | ||
| 5 ml. / 1 teaspoon sugar | ||
| 15 ml. / 1 tablespoon soy sauce | ||
| 30 ml. / 2 tablespoons sherry | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the beef strips in a bowl.
Combine all the marinade ingredients and pour over the meat.
Leave for 2 hours, basting occasionally.
Drain and reserve the marinade.
Heat the oil in a saucepan.
Add the meat and onion and fry for 10 minutes.
Add the remaining vegetables and cook for a further 5 minutes.
Mix the arrowroot or cornflour with a little water and stir into the meat with the reserved marinade.
Bring to the boil and cook for a further 3 minutes, or until the liquid thickens.
Combine all the marinade ingredients and pour over the meat.
Leave for 2 hours, basting occasionally.
Drain and reserve the marinade.
Heat the oil in a saucepan.
Add the meat and onion and fry for 10 minutes.
Add the remaining vegetables and cook for a further 5 minutes.
Mix the arrowroot or cornflour with a little water and stir into the meat with the reserved marinade.
Bring to the boil and cook for a further 3 minutes, or until the liquid thickens.
Chef
