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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor. Ingredients:
1/2 pound thinly sliced roast beef, cut into strips |
1 bunch fresh spinach, rinsed and stemmed |
12 ounces fresh button mushrooms, halved |
1 (10.75 ounce) can beef stock, divided |
1/2 cup thinly sliced onion |
3 tablespoons sake, or to taste |
3 tablespoons soy sauce, or to taste |
Directions:
1. In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.
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