Sukiyaki Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| 1 medium green pepper, cut into 1-inch pieces | ||
| 1 to 1 1/2 lbs. boneless beef sirloin steak, cut into thin strips | ||
| Bean sprouts | 1 1/2 Cup (16 tbs), drained | |
| Water chestnuts | 1 Can (10oz), drained | |
| Cherry tomatoes | 6 , cut in half | |
| Water | 1/4 Cup (16 tbs) (Sauce:) | |
| Soy sauce | 2 Tablespoon (Sauce:) | |
| Cornstarch | 2 Teaspoon (Sauce:) | |
| Ground ginger | 1/4 Teaspoon (Sauce:) | |
| Salt | 1/4 Teaspoon (Sauce:) | |
| Pepper | 1/4 Teaspoon (Sauce:) | |
| Hot cooked rice | ||
Directions
Add beef.
Cook and stir until beef is no longer pink.
Add bean sprouts, water chestnuts and tomatoes.
Cook with hood closed for 2 to 3 minutes.
Cook and stir until beef is no longer pink.
Add bean sprouts, water chestnuts and tomatoes.
Cook with hood closed for 2 to 3 minutes.
Chef
