Beef Tofu Sukiyaki Recipe
Ingredients
| Beef tenderloin | 1/2 pound | |
| Tofu | 6 Ounce | |
| Water chestnuts | 2 Ounce, drained | |
| Cooking oil | 1 Tablespoon | |
| Sugar | 1 Tablespoon | |
| 1/2 teaspoon instant beef bouillon granules | ||
| Boiling water | 1/4 Cup (16 tbs) | |
| Soy sauce | 3 Tablespoon | |
| 1 cup bias-sliced green onions with tops | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| 3 cups torn bok choy or spinach | ||
| Bean sprouts | 1 Cup (16 tbs), drained | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Bamboo shoots | 1/3 Cup (16 tbs), drained | |
Directions
Partially freeze beef; slice very thinly across grain.
Cube tofu.
Thinly slice fresh or canned water chestnuts.
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 the 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 tofu, water chestnuts, bok choy or spinach, bean sprouts, mushrooms, and bamboo shoots.
Return meat to pan, Cook and stir just till heated through.
Cube tofu.
Thinly slice fresh or canned water chestnuts.
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 the 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 tofu, water chestnuts, bok choy or spinach, bean sprouts, mushrooms, and bamboo shoots.
Return meat to pan, Cook and stir just till heated through.
Chef
