Sukiyaki Recipe
I got to try out this sukiyaki at my friend's place. My God, it was simply mind blowing! The japanese sukiyaki has an unique characteristic of addicting you to it on the first bite. This sukiyaki as a side dish is a winner! Use the freshest of beef available to get a delicious sukiyaki. Mark this sukiyaki, or else you will later regret bookmarking this recipe.
Ingredients
1/2 pound beef tenderloin
6 to 8 ounces bean curd (tofu)
1 cup bean sprouts or 1/2 of a 16-ounce can bean sprouts
2 ounces fresh water chestnuts, peeled, or 1/2 of an 8-ounce can water chestnuts, drained
1/2 of a 5-ounce can bamboo shoots
1 tablespoon cooking oil
1 tablespoon sugar
1/2 teaspoon instant beef bouillon granules
1/4 cup boiling water
3 tablespoons soy sauce
1 cup bias-sliced green onion with tops
1/2 cup bias-sliced celery
3 cups torn bok choy or small spinach leaves
1/2 cup thinly sliced fresh mushrooms
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.
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.
