Recipe courtesy of Deserea Clarke
Japanese Beef and Vegetables: Sukiyaki
- Level: Intermediate
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Yield: 10 servings
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- Level: Intermediate
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- 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
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
