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Nectarine Sukiyaki Recipe
|Boneless beef sirloin steak||2 Pound, cut 1.5 inch thick sliced|
|Onions||2 Large, cut into wedges|
|Green onions||8 , cut into 2 inch pieces (Including Tops)|
|Mushrooms||5 Ounce, sliced lengthwise|
|Canned bamboo shoots||5 Ounce, drained and sliced (1 Can)|
|Nectarines||2 Cup (32 tbs), unpared and sliced|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Canned condensed beef broth||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2191 Calories from Fat 755
% Daily Value*
Total Fat 84 g129.2%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 12.8 mg
Sodium 8471.5 mg353%
Total Carbohydrates 145 g48.2%
Dietary Fiber 22.8 g91.3%
Sugars 89 g
Protein 216 g432.9%
Vitamin A 96% Vitamin C 180.6%
Calcium 24.8% Iron 39.6%
*Based on a 2000 Calorie diet
Prepare nectarines; set aside.
Heat fat in a large heavy skillet on a hibachi.
Add meat and brown quickly over high heat; remove meat and set aside.
Arrange reserved ingredients in mounds in skillet, top with the beef.
Pour a mixture of the soy sauce, beef broth, and sugar over all.
Simmer 3 to 5 minutes, or until onions are just tender.