Sukiyaki
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 1⁄2 cup soy sauce
- 1⁄4 cup beef broth
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 2 tablespoons canola oil
- 1 lb sirloin steak, cut into thin strips
- 1 medium onion, cut into thin strips
- 3 stalks celery, thinly sliced
- 1⁄2 lb fresh mushrooms, sliced
- 1 (8 ounce) can bamboo shoots, drained
- 4 ounces firm tofu, cut into 1/2 inch cubes
- 1⁄2 head chinese napa cabbage, sliced
- 2 tablespoons cornstarch
- 2 tablespoons water
- hot cooked rice
Directions
- Combine first 4 ingredients in a small bowl; stir well, and set aside.
- Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.
- Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.
- Add sliced onion to work and stir-fry 2 minutes. Add green onions, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender. Push vegetable mixture up sides of wok.
- Add bamboo shoots to wok, and stir-fry 1 minute. Add tofu, cabbage, and soy sauce mixture; stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Push mixture up sides of wok.
- Combine cornstarch and water, stirring til smooth. Pour cornstarch mixture into center of wok; bring to a boil. Push steak and vegetable mixture back down into center of wok. Stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Serve immediately over rice.
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