Sukiyaki Recipe
An empty belly is a great cook and Sukiyaki is a great way to fill it. Sukiyaki goes perfectly as Side Dish. This recipe will save you dollars which you have spent at Japanese restaurants for similar or perhaps inferior taste. If you have a lot of Beef on hand then Sukiyaki is the recipe you should opt for. Surely, Sukiyaki is a recipe one can try out any time.
Ingredients
2 1/2 Ibs. flank steak, thinly cut on the slant across the grain; or beef tenderloin or sirloin steak, sliced as thin as possible
3 tablespoons oil
1 cup tamari soy sauce
1 tablespoon honey
1/2 cup beef stock
1 cup green onions, cut in diagonal slices, 1/2 inch wide
1 cup celery, cut in diagonal slices, 1 inch wide
1 cup fresh mushrooms, thinly sliced
5 cups torn fresh spinach leaves, or shredded Chinese cabbage
1 5 oz. can water chestnuts, drained and thinly sliced
1 5 oz. can bamboo shoots, drained
1 1/2 cups fresh bean sprouts
Directions
Partially freeze beef before slicing for best results.
Just before cooking, arrange sliced meat and vegetables neatly on a large platter or tray.
The ideal utensil to use for sukiyaki is (of course) a Chinese wok, but if you do not have one, use a large 12 inch electric skillet or an ordinary skillet.
Heat oil to medium high temperature, add beef strips and cook quickly, turning them over and over, one or two minutes or just until browned.
Combine soy sauce, honey and beef stock; pour over sauteed beef.
Cook until soy mixture bubbles.
Push meat to one side.
Keeping separate, add onions, then celery, then mushrooms.
Stir fry each vegetable over medium high heat about one or two minutes and push to one side before adding next vegetable.
Again keeping separate, add spinach or Chinese cabbage, then water chestnuts, bamboo shoots, and bean sprouts.
Stir fry each food until just heated through.
Just before cooking, arrange sliced meat and vegetables neatly on a large platter or tray.
The ideal utensil to use for sukiyaki is (of course) a Chinese wok, but if you do not have one, use a large 12 inch electric skillet or an ordinary skillet.
Heat oil to medium high temperature, add beef strips and cook quickly, turning them over and over, one or two minutes or just until browned.
Combine soy sauce, honey and beef stock; pour over sauteed beef.
Cook until soy mixture bubbles.
Push meat to one side.
Keeping separate, add onions, then celery, then mushrooms.
Stir fry each vegetable over medium high heat about one or two minutes and push to one side before adding next vegetable.
Again keeping separate, add spinach or Chinese cabbage, then water chestnuts, bamboo shoots, and bean sprouts.
Stir fry each food until just heated through.
