Sukiyaki Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Beef tenderloin | 1/2 pound | |
| Bean curd | 8 Ounce | |
| 1 cup bean sprouts or 1/2 of a 16-ounce can bean sprouts | ||
| Water chestnuts | 2 Ounce, drained | |
| Bamboo shoots | 1/2 Ounce | |
| Cooking oil | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| 1/2 teaspoon instant beef bouillon granules | ||
| Boiling water | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| 1 cup bias-sliced green onion with tops | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| 3 cups torn bok choy or small spinach leaves | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Hot cooked rice | ||
Directions
Partially freeze beef.
Slice beef very thinly across the grain.
Cube bean curd.
Drain canned bean sprouts.
Thinly slice fresh or canned water chestnuts.
Drain bamboo shoots.
Preheat a large skillet or wok; add oil.
Add beef slices; cook quickly, turning meat over and over, just till browned 1 to 2 minutes.
Sprinkle with sugar.
Dissolve bouillon granules in boiling water; add soy sauce.
Pour over meat.
Remove meat from skillet with a slotted spoon.
Let soy mixture bubble.
Add onion and celery.
Continue cooking and toss-stirring over high heat about 1 minute.
Add bean curd, bean sprouts, water chestnuts, bamboo shoots, bok choy or spinach, and mushrooms.
Return meat to pan.
Cook and stir just till heated through.
Serve with hot cooked rice.
Pass soy sauce, if desired.
Makes 2 or 3 servings.
Slice beef very thinly across the grain.
Cube bean curd.
Drain canned bean sprouts.
Thinly slice fresh or canned water chestnuts.
Drain bamboo shoots.
Preheat a large skillet or wok; add oil.
Add beef slices; cook quickly, turning meat over and over, just till browned 1 to 2 minutes.
Sprinkle with sugar.
Dissolve bouillon granules in boiling water; add soy sauce.
Pour over meat.
Remove meat from skillet with a slotted spoon.
Let soy mixture bubble.
Add onion and celery.
Continue cooking and toss-stirring over high heat about 1 minute.
Add bean curd, bean sprouts, water chestnuts, bamboo shoots, bok choy or spinach, and mushrooms.
Return meat to pan.
Cook and stir just till heated through.
Serve with hot cooked rice.
Pass soy sauce, if desired.
Makes 2 or 3 servings.
Chef
