Sukiyaki Recipe
Summary
Difficulty LevelBit DifficultHealth IndexAverage
Ingredients
| 2 pounds tenderloin or sirloin steak, all visible fat removed | ||
| Rice | 1 2/3 Cup (16 tbs), uncooked | |
| 1 cup diagonally sliced green onion | ||
| 1 cup diagonally sliced celery | ||
| Water chestnuts | 1 5 Ounce, thinly sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Bamboo shoots | 1 5 Ounce, slivered | |
| Bean sprouts | 1 pound | |
| 4 cups fresh spinach leaves, rinsed, trimmed and well-drained, or shredded Chinese cabbage | ||
| 3 tablespoons acceptable vegetable oil | ||
| 1/2 cup homemade Beef Broth or commercial low-sodium variety | ||
| Sherry | 1/2 Cup (16 tbs) | |
| Light soy sauce | 1/8 Cup (16 tbs) | |
| 1 teaspoon hot pepper oil | ||
| Ground ginger | 1/2 Teaspoon | |
| Honey | 1 Tablespoon | |
| Ground black pepper | 1/2 Teaspoon | |
Directions
Freeze steak for 30 minutes.
Remove and slice across the grain into thin strips 2 to 3 inches long and 1/2 to 1 inch wide.
Set aside.
Cook rice according to package directions, omitting salt and butter or margarine.
Arrange all the vegetables neatly on a large platter or tray.
Heat a large wok or 12-inch electric skillet to 400° F.
Add vegetable oil and a few steak strips and saute about 2 minutes, or until thoroughly browned.
Repeat with remaining steak.
When all strips have been browned, return them to wok or skillet.
In a small bowl, combine beef broth, sherry, soy sauce, hot pepper oil, ginger and honey.
Pour mixture over cooked steak strips.
Remove meat with a slotted spoon and keep warm.
When sauce begins to bubble, add onions and celery.
Cook over high heat, tossing constantly, about 2 minutes.
Add water chestnuts and mushrooms and cook, stirring constantly, 2 minutes, or just until heated.
Add bamboo shoots, bean sprouts, spinach or shredded cabbage and cooked meat.
Cook, stirring constantly, 2 minutes, or just until thoroughly heated.
Season with pepper.
Remove and slice across the grain into thin strips 2 to 3 inches long and 1/2 to 1 inch wide.
Set aside.
Cook rice according to package directions, omitting salt and butter or margarine.
Arrange all the vegetables neatly on a large platter or tray.
Heat a large wok or 12-inch electric skillet to 400° F.
Add vegetable oil and a few steak strips and saute about 2 minutes, or until thoroughly browned.
Repeat with remaining steak.
When all strips have been browned, return them to wok or skillet.
In a small bowl, combine beef broth, sherry, soy sauce, hot pepper oil, ginger and honey.
Pour mixture over cooked steak strips.
Remove meat with a slotted spoon and keep warm.
When sauce begins to bubble, add onions and celery.
Cook over high heat, tossing constantly, about 2 minutes.
Add water chestnuts and mushrooms and cook, stirring constantly, 2 minutes, or just until heated.
Add bamboo shoots, bean sprouts, spinach or shredded cabbage and cooked meat.
Cook, stirring constantly, 2 minutes, or just until thoroughly heated.
Season with pepper.
Chef
