Sukiyaki Recipe
Summary
Ingredients
| Sirloin tip/Sirloin steak | 1 1⁄2 Pound | |
| Oil/Shortening | 2 Tablespoon | |
| Soy sauce | 1⁄2 Cup (8 tbs) | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Sugar | 3 Tablespoon | |
| Monosodium glutamate | 1⁄2 Teaspoon | |
| Drained bamboo shoots | 5 Ounce | |
| Green onions | 1 Cup (16 tbs), cut into 1-inch pieces | |
| Onions | 2 Medium, thinly sliced | |
| Drained bean sprouts | 2 Cup (32 tbs) | |
| Canned sliced water chestnuts | 5 Ounce | |
| Canned sliced mushrooms | 1 Cup (16 tbs) (Fresh Or Canned) |
Nutrition Facts
Serving size
Calories 313 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 2.7 g13.6%
Trans Fat 0.2 g
Cholesterol 69.2 mg23.1%
Sodium 1293.2 mg53.9%
Total Carbohydrates 26 g8.8%
Dietary Fiber 4.8 g19.1%
Sugars 16.1 g
Protein 31 g61.4%
Vitamin A 11.6% Vitamin C 36.6%
Calcium 34.3% Iron 34.5%
*Based on a 2000 Calorie diet
Directions
Brown strips in hot oil 2 to 3 minutes in large skillet or wok.
Combine soy sauce, water, sugar and MSG; pour over meat.
Push meat to one side of skillet.
Keeping the ingredients separate, add bamboo shoots, green onions and onion slices.
Cook 5 to 10 minutes, turning the vegetables and keeping them separate.
Push vegetables to one side.
Add bean sprouts, water chestnuts and mushrooms, keeping ingredients separate.
Cook 2 minutes until hot.
Serve with rice.
Flavors of the Far East transform and tenderize these budget steaks.
Chef
