Sukiyaki Recipe
Ingredients
| 1 pound beef tenderloin, very thinly sliced across the grain | ||
| Salad oil | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 1/2 cup beef stock or canned condensed beef broth | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| 2 cups bias-cut green onions cut 2 inches long | ||
| 1 cup bias-cut celery slices cut 1 inch long | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Water chestnuts | 1 5 Ounce, thinly sliced | |
| Bamboo shoots | 1 5 Ounce, drained | |
| Spinach leaves | 5 Cup (16 tbs) | |
| Bean sprouts | 1 16 Ounce, drained | |
| Bean curd | 16 Ounce, cubed | |
| Hot cooked rice | ||
Directions
In electric skillet brown beef quickly in hot oil for 1 to 2 minutes.
Sprinkle with sugar.
Combine stock and soy; pour over meat.
Push meat to one side.
Cook till soy mixture bubbles.
Keeping in separate groups, add onion and celery.
Cook and toss-stir each group over high heat about 1 minute; push to one side.
Again keeping in separate groups, add mushrooms, water chestnuts, bamboo shoots, spinach, bean sprouts, and bean curd.
Cook and stir each food just till heated through.
Sprinkle with sugar.
Combine stock and soy; pour over meat.
Push meat to one side.
Cook till soy mixture bubbles.
Keeping in separate groups, add onion and celery.
Cook and toss-stir each group over high heat about 1 minute; push to one side.
Again keeping in separate groups, add mushrooms, water chestnuts, bamboo shoots, spinach, bean sprouts, and bean curd.
Cook and stir each food just till heated through.
Chef
