Japanese Sukiyaki Recipe
Ingredients
| 1 pound fillet of beef or sirloin steak | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Sugar | 4 Teaspoon | |
| Beef broth | 3/4 Cup (16 tbs) | |
| Dry sherry | 1 Tablespoon | |
| 2 tablespoons special oil | ||
| Onions | 1 Cup (16 tbs), thinly sliced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Bamboo shoots | 1 Cup (16 tbs), sliced | |
| Mushrooms | 1/2 pound, thinly sliced | |
| 4 scallions (green onions), . thinly sliced | ||
Directions
Trim all the fat and place the meat in the freezer until just firm. (Slightly freezing the meat makes it easier to slice.)
Cut in paper-thin slices.
Mix together the soy sauce, sugar, broth and sherry.
Heat the oil in a skillet; brown the meat over high heat, then push it to one side.
Pour half the soy mixture over it.
Put the onions and celery in the skillet; cook over medium heat 3 minutes.
Add the bamboo shoots, mushrooms, scallions and remaining soy sauce mixture.
Cook 4 minutes.
Arrange individual piles on a serving dish, or serve directly from the skillet.
Cut in paper-thin slices.
Mix together the soy sauce, sugar, broth and sherry.
Heat the oil in a skillet; brown the meat over high heat, then push it to one side.
Pour half the soy mixture over it.
Put the onions and celery in the skillet; cook over medium heat 3 minutes.
Add the bamboo shoots, mushrooms, scallions and remaining soy sauce mixture.
Cook 4 minutes.
Arrange individual piles on a serving dish, or serve directly from the skillet.
Chef
