Japanese Beef and Vegetables: Sukiyaki  

> See this recipe on-air on 11/05/2001 at 10:30 PM ET.

Recipe courtesy Deserea Clarke

3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar

10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion 
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin (available in oriental markets)
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry 
quickly, just to brown meat. Season with soy sauce and sugar, then remove 
and set aside. 

Clean the wok, and heat the remaining 3 ounces of peanut oil. Add 
scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry 
quickly, about 2 minutes. Add mirin and noodles and return cooked meat to 
the mixture. Stir-fry an additional minute or just until hot and 
well-incorporated. 

Remove from wok and serve at once on a preheated dinner plate.


Yield: 10 servings
Prep Time: 40 minutes
Cook Time: 15 minutes
Difficulty: Medium