Sukiyaki With Assortment Of Vegetable Recipe
Summary
Preparation Time2 Hr 10 MinCooking Time30 Min
Ready In2 Hr 40 MinDifficulty LevelEasy
Ingredients
| Bean threads | 4 Ounce | |
| Few small pieces of beef suet | ||
| 1 pound beef tenderloin, sliced paper-thin across the grain | ||
| Sugar | 2 Tablespoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| 1/2 cup beef stock or canned condensed beef broth | ||
| 2 cups 2-inch length bias-cut green onions | ||
| 1 cup 2-inch bias-cut celery slices | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Water chestnuts | 1 5 Ounce, thinly sliced | |
| Bamboo shoots | 1 5 Ounce, slivered | |
| Spinach leaves | 5 Cup (16 tbs) | |
| Bean sprouts | 1 1 pound, drained | |
| Bean curd | 16 Ounce, cubed | |
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 or tray.
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—chopsticks or big spoon and fork.
Preheat large (12-inch) skillet or Oriental saucepan; add suet and rub 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 the soy-sauce mixture bubble.
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.
Again keeping in separate groups, add remaining vegetables in order given, bean curd, and bean threads.
Cook and toss-stir each food just till heated through.
Let guests help themselves to some of everything, including sauce.
Serve with rice.
Pass cruet of soy sauce.
Just before cooking time, arrange meat and vegetables attractively on large platter or tray.
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—chopsticks or big spoon and fork.
Preheat large (12-inch) skillet or Oriental saucepan; add suet and rub 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 the soy-sauce mixture bubble.
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.
Again keeping in separate groups, add remaining vegetables in order given, bean curd, and bean threads.
Cook and toss-stir each food just till heated through.
Let guests help themselves to some of everything, including sauce.
Serve with rice.
Pass cruet of soy sauce.
Chef
