Sukiyaki With Cellophane Noodles Recipe
Ingredients
| Beef top round steak | 1⁄2 Pound | |
| Cellophane noodles | 2 Ounce | |
| Beef broth | 1⁄3 Cup (5.33 tbs) | |
| Dry sherry/Sake | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Nonstick spray coating | 2 Tablespoon | |
| Bok choy | 2 Cup (32 tbs), sliced | |
| Green onions | 1 Cup (16 tbs), bias sliced into 1/2 inch pieces | |
| Bean sprouts | 1 Cup (16 tbs) | |
| Canned bamboo shoots/Sliced water chestnuts | 8 Ounce, drained (1 Can) | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Cooking oil | 1 Tablespoon | |
| Tofu | 8 Ounce, cubed |
Nutrition Facts
Serving size: Complete recipe
Calories 1370 Calories from Fat 605
% Daily Value*
Total Fat 68 g103.9%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3091.1 mg128.8%
Total Carbohydrates 92 g30.7%
Dietary Fiber 10.1 g40.5%
Sugars 15.7 g
Protein 93 g186%
Vitamin A 182.4% Vitamin C 181.8%
Calcium 28.5% Iron 33.4%
*Based on a 2000 Calorie diet
Directions
Thinly slice across the grain into bite size strips.
Set aside.
In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes.
Drain.
With kitchen shears, cut noodles into 2 inch lengths.
In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.
Spray a large skillet or wok with nonstick spray coating.
Preheat over medium heat.
Add bok choy and green onions; stir fry 2 to 3 minutes or till vegetables are crisp tender.
Remove from skillet.
Add bean sprouts, bamboo shoots, and mushrooms; stir fry 1 to 2 minutes or till mushrooms are tender.
Remove vegetable mixture from skillet.
Add oil to hot skillet; swirl to coat.
Add beef; stir fry 2 to 3 minutes or till beef is no longer pink.
Add tofu and broth mixture to skillet.
Cook and stir till bubbly.
Return all vegetables to skillet.
Add noodles.
Cover and cook 2 to 3 minutes or till heated through.
Chef
