Nectarine Sukiyaki Recipe
Ingredients
| 2 lbs. boneless beef sirloin steak, cut 1 1/2 in. thick, sliced | ||
| 1/16 in. thick, and cut into about 2 1/2 in. pieces | ||
| 2 large onions, cut in thin wedges | ||
| 8 green onions (including tops), cut in 2 in. pieces | ||
| 5 oz. fresh mushrooms, sliced lengthwise | ||
| Bamboo shoots | 1 Can (10oz), drained | |
| Nectarines | 2 Cup (16 tbs), sliced | |
| Fat | 1 Tablespoon | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Beef broth | 1/2 Cup (16 tbs), condensed | |
| Sugar | 2 Tablespoon | |
Directions
Arrange the meat and vegetables artistically on a large platter.
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.
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.
Chef
