Sukiyaki With Fresh Spinach Recipe
Sukiyaki! An amazing and well flavored Japanese preparation of beef adds an exotic nature to your dinner spread! The Sukiyaki recipe is sought after by all my friends who have tasted it. Try it!
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| 1 lb. beef round steak, cut in very thin strips about 2 in.long | ||
| Sliced mushrooms | 1 Cup (16 tbs), drained | |
| Bamboo shoots | 1 Can (10oz), thinly sliced | |
| 2 stalks celery, cut in 1 in. pieces | ||
| 1 medium-sized onion, quartered and thinly sliced | ||
| 5 green onions, cut in 1/4 in. pieces | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Non caloric sweetener equal to 2 teaspoons sugar, | ||
| 1/4 lb. fresh spinach, washed and cut in large shreds | ||
Directions
Heat the butter in a large heavy skillet.
Add the meat and brown on all sides.
Add mushrooms, bamboo shoots, celery, onions, broth, soy sauce, salt, and sweetener.
Cover, bring to boiling and simmer, moving and turning mixture occasionally with a spoon, about 20 minutes, or until vegetables are partially tender.
Add spinach to the meat-vegetable mixture, partially cover skillet and cook, moving and turning pieces occasionally with a spoon, 5 to 10 minutes, or until spinach is just tender.
Add the meat and brown on all sides.
Add mushrooms, bamboo shoots, celery, onions, broth, soy sauce, salt, and sweetener.
Cover, bring to boiling and simmer, moving and turning mixture occasionally with a spoon, about 20 minutes, or until vegetables are partially tender.
Add spinach to the meat-vegetable mixture, partially cover skillet and cook, moving and turning pieces occasionally with a spoon, 5 to 10 minutes, or until spinach is just tender.
Chef
