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Recipe courtesy of Deserea Clarke

Show: Cooking School Stories

Episode: Exams & Graduation Day

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Total:: 55 min
Prep:: 40 min
Cook:: 15 min

Yield:: 10 servings

Level:: Intermediate

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*
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.

Cook's Note

*available in Asian markets

My Private Notes

Name: Japanese Beef and Vegetables: Sukiyaki
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 10 servings
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*; 1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

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Japanese Beef and Vegetables: Sukiyaki

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