Sukiyaki #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Sirloin; thinly sliced |
| ⅓ | cup | Sherry |
| 1 | cup | Green onions; sliced in 1-inch slices |
| 1 | cup | Mushrooms |
| 2 | cups | Bamboo shoots |
| 1 | cup | Celery in 1/2-in slices |
| ½ | cup | Sweet green pepper; thinly sliced in strips |
| 2 | tablespoons | Butter |
| ¼ | cup | Beef stock |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Sugar |
| 1 | cup | Almonds; blanched |
| 2 | cups | Rice |
| Salt and pepper to taste | ||
Directions
Melt butter in skillet and saute steak. When brown, add other ingredients except rice. Cover skillet and simmer for about 6 minutes. Ingredients should not be overcooked, but should be crisp. Serve on a platter over a bed of rice. The secret of Sukiyaki is to select the very best sirloin.
MRS W.A. HENDERSON (EDWINA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .