Japanese Beef and Vegetables: Sukiyaki |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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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:
1. 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.
2. 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.
3. Remove from wok and serve at once on a preheated dinner plate.
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