Sukiyaki With Tofu Recipe
Ingredients
| 1/2 pound beef top round steak | ||
| 1/2 teaspoon instant beef bouillon granules | ||
| Boiling water | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| Bok choy | 3 Cup (16 tbs), thinly sliced | |
| 1 cup green onions, bias-sliced into 1-inch lengths | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Bean curd | 8 Ounce, cubed | |
| Bean sprouts | 1 Cup (16 tbs), drained | |
| Bamboo shoots | 1/2 Ounce, drained | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Water chestnuts | 1/2 Ounce, thinly sliced | |
Directions
Partially freeze beef.
Slice beef very thinly across the grain into bite-size strips.
Dissolve beef bouillon granules in boiling water; add soy sauce and sugar.
Preheat a wok or large skillet over high heat; add oil.
Add bok choy, green onions, and celery; stir-fry 2 minutes.
Remove bok choy, green onions, and celery.
Add tofu, bean sprouts, bamboo shoots, mushrooms, and water chestnuts; stir-fry 1 minute.
Remove vegetables.
Add the beef to hot wok or skillet; stir-fry 2 minutes or till meat is just browned.
Stir beef bouillon mixture; stir into beef.
Cook and stir till bubbly.
Stir in vegetables.
Cover and cook for 1 minute or till just heated through.
Slice beef very thinly across the grain into bite-size strips.
Dissolve beef bouillon granules in boiling water; add soy sauce and sugar.
Preheat a wok or large skillet over high heat; add oil.
Add bok choy, green onions, and celery; stir-fry 2 minutes.
Remove bok choy, green onions, and celery.
Add tofu, bean sprouts, bamboo shoots, mushrooms, and water chestnuts; stir-fry 1 minute.
Remove vegetables.
Add the beef to hot wok or skillet; stir-fry 2 minutes or till meat is just browned.
Stir beef bouillon mixture; stir into beef.
Cook and stir till bubbly.
Stir in vegetables.
Cover and cook for 1 minute or till just heated through.
Chef
