Sukiyaki Recipe

Summary

Difficulty LevelMediumHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Dried bean threads4 Ounce (optional)
 Beef suet3 (Few small pieces)
 Beef tenderloin1 Pound, sliced paper-thin (across the grain)
 Sugar2 Tablespoon
 Monosodium glutamate1 Teaspoon
 Soy sauce1⁄2 Cup (8 tbs)
 Beef stock1⁄2 Cup (8 tbs)
 Green onions2 Cup (32 tbs), bias cut for 2-inch lengths
 Celery slices1 Cup (16 tbs), 2 inch bias-cut
 Thinly sliced fresh mushrooms1⁄2 Cup (8 tbs)
 Canned water chestnuts5 Ounce, drained and thinly sliced (1 can)
 Canned bamboo shoots5 Ounce, slivered or diced, drained (2/3 cup, 1 can)
 Spinach leaves/2-inch lengths (stems removed)5 Cup (80 tbs)
 Canned bean sprouts1 Pound, drained (1 can, 2 cups)
 Hot cooked rice1 Cup (16 tbs)

Directions

Prepare bean threads ahead by soaking 2 hours in cold water; drain.
Just before cooking time, arrange meat and vegetables attractively on large platter.
Have small containers of sugar, monosodium glutamate, soy sauce, and beef stock handy.
For "toss-stirring" you'll want to use two tools at once big spoon and fork.
Preheat large (12-inch) skillet (or Oriental saucepan); add suet and rub it over bottom and sides to grease; when you have about 2 tablespoons melted fat, remove suet.
Add beef and cook briskly, turning it over and over, 1 or 2 minutes or just till browned.
Now sprinkle meat with sugar and monosodium glutamate; pour soy sauce and beef stock over.
Push meat to one side.
Let soy mixture bubble over high heat.
Keeping in separate groups, add onions, celery, and mushrooms.
Continue cooking and toss-stirring each group over high heat about 1 minute; push to one side.
Keeping in separate groups, add bean threads and remaining vegetables.
Cook and toss-stir each food just until heated through
Quantcast