Sukiyaki ( Rice ) Recipe
Ingredients
| Sirloin steak | 1 1/2 Pound | |
| Cooking oil | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 cup 1/4inch diagonally sliced celery | ||
| 1 small green pepper, cut in thin strips | ||
| 1 small red pepper, cut in thin strips | ||
| 2 cups snipped fresh green beans or 1 16 ounce can cut green beans | ||
| 1/2 head Bok Choy,Chinese or regular cabbage, thinly sliced | ||
| Water | 1 Cup (16 tbs) | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Cooked rice | 5 Cup (16 tbs) | |
Directions
Partially freeze the steak.
Trim off fat, and thinly slice.
In a large skillet, saute meat in oil until browned.
Remove meat.
Saute onion, celery, pepper strips, and green beans until crisptender.
Add the cabbage and meat to the vegetables.
In a small bowl, combine 1 cup water (may be part liquid from the canned beans), soy sauce, and cornstarch.
Stir until smooth.
Add to the vegetable and meat mixture, stirring well.
Cook only 5 minutes or until thickened.
Serve over hot rice.
NOTE: Any cooked grain may be substituted for the cooked rice.
Trim off fat, and thinly slice.
In a large skillet, saute meat in oil until browned.
Remove meat.
Saute onion, celery, pepper strips, and green beans until crisptender.
Add the cabbage and meat to the vegetables.
In a small bowl, combine 1 cup water (may be part liquid from the canned beans), soy sauce, and cornstarch.
Stir until smooth.
Add to the vegetable and meat mixture, stirring well.
Cook only 5 minutes or until thickened.
Serve over hot rice.
NOTE: Any cooked grain may be substituted for the cooked rice.
Chef
