Beef sukiyaki

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive Oil
2 mediums Onions Sliced Thin
3 eaches Stk Celery 1/2\" Diagonal
3 cups Spinach Leaves Roll Cut
5 eaches Stk Scallions 1\" Diagonal
3 eaches Lrg Mushroom 1/4\" Sliced
2 mediums Carrot Shredded
½ pounds Beef Sliced Thin
½ cup Bamboo Shoots
¼ cup Soy Sauce
1 teaspoon Beef Bouillon
2 tablespoons Sherry Wine
1 teaspoon Brown Sugar
1 each Lrg Chopped Garlic
1 tablespoon Corn Starch
2 cups Boiled Rice

Place beef in freezer to firm, then cut into thin slices. Toss beef 1-tsp sherry, 1-tsp oil, 1-tbl soy sauce, and ½-tsp white pepper.

Meanwhile slice vegetables. Heat 2-tbl oil in wok, saute scallions and onions for 3-minutes. Add beef and garlic. Saute for 3 more minutes. Turn heat to high and add the following ingredients: celery, mushrooms, spinach, bamboo shoots, bouillon, soy sauce, brown sugar, and sherry. Stir fry quickly till vegetables are hot. Lower heat and cover skillet. Cook about 4 minutes, till vegtables are tender-crisp and colors bright. Mix 1-tbl of water with 1-tbl corn starch. Pour down around side of wok. Toss ingredients till sauce thickens. Serve over hot rice. Serves [4] Sukiyaki is a relatively recent addition to the Japanese menue since meat was a forbidden ingredient in the traditional Buddhist diet. Pre- and cook each food item separetly for authentic Japanese cuisine.

TO ALL Submitted By J. WARREN Submitted ByM SUBJ STIR FRY On 06-28-95

Similar recipes