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Japanese Sukiyaki
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- #2319
Fun variation on a standard stir-fry. Thin-sliced steak and a medley of veggies get a quick simmer in a soy-mirin sauce. Sukiyaki goes wonderfully with white rice and a variety of spiced dipping sauces.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Sauce
1/2 cup soy sauce
1 cup chicken or vegetable stock
1/4 cup mirin
Remaining Ingredients
1 pound very thinly sliced flank or sirloin beef
1/4 cup sugar
3 stalks celery, thinly sliced on the diagonal
1 cup sliced bamboo shoots
1 bunch green onion, cut in 2-inch pieces
2 large onions, sliced
1 package (7 ounce size) shirataki (konjac noodles)
1 can (4 ounce size) sliced mushrooms
1 bean cake cut in 1-inch squares
6 leaves napa cabbage, coarsely chopped
directions
Have all the ingredients prepped before starting cooking.
For the sauce, combine the soy sauce, stock, and mirin in a bowl and stir well.
Heat a lightly greased wok or skillet over medium-high heat. Add the beef and sprinkle it with the sugar. Quickly stir fry it and then move to one side.
Add the celery, bamboo shoots, green onion, onions, shirataki, mushrooms, bean cake, and napa cabbage. Stir for 2 minutes then add the sauce.
Cover the wok and let the sauce boil for 2 minutes.
Remove the cover and stir. Serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 31, 2007
This recipe is easy and alot of fun. My 18 year old son and I made this for our mother/son night of cooking.