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Sukiyaki With Vegetables Recipe
|Sirloin steak||2 Pound, cut into thin slices|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sherry/Water||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, thinly sliced|
|Sliced mushrooms||8 Ounce (Fresh / Canned Drained, 1 Cup / 1/2 Pint)|
|Sliced green onion with tops||1 Cup (16 tbs) (About 5)|
|Canned sliced water chestnuts||5 Ounce, drained (1 Can, 2/3 Cups)|
|Canned bamboo shoots||5 Ounce, drained (3/4 Cup, 1 Can)|
|Canned bean sprouts||1 Pound, drained (2 Cups, 1 Can)|
Calories 638 Calories from Fat 264
% Daily Value*
Total Fat 29 g45%
Saturated Fat 11.7 g58.7%
Trans Fat 0 g
Cholesterol 106.6 mg
Sodium 2074 mg86.4%
Total Carbohydrates 40 g13.5%
Dietary Fiber 7.4 g29.7%
Sugars 23.8 g
Protein 55 g110.4%
Vitamin A 34.2% Vitamin C 67.3%
Calcium 56.7% Iron 51.1%
*Based on a 2000 Calorie diet
Allow to marinate while preparing onions, mushrooms, green onion and water chestnuts. (Can marinate for several hours).
Add sliced onions, cover with wax paper, and cook for 5 minutes, stirring occasionally.
Push meat away from sides of dish and add remaining ingredients, keeping each separate.
Tilt dish to spoon some of sauce over each vegetable.
Cook covered with wax paper, 5 minutes or until vegetables are desired doneness.