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.
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
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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.