Japanese Beef and Vegetables: Sukiyaki Recipe courtesy Deserea Clarke 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 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.		Recipe Summary Difficulty: Intermediate Prep Time: 40 minutes Cook Time: 15 minutes Yield: 10 servings User Rating: No Rating

Episode#: SL1A06
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