Food Network: Japanese Beef and Vegetables: Sukiyaki

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Japanese Beef and Vegetables: Sukiyaki
Recipe courtesy Deserea Clarke

Ingredients
3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin (available in Asian markets)

1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

Directions
In a wok, heat 3 ounces of peanut oil. Add beef strips
and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then
remove and set aside.
Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions,
onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2
minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an
additional minute or just until hot and well-incorporated.
Remove from wok and serve at once on a preheated dinner plate.