Email to Marjorie Graham      

Recipe Categories: Marge2's HOME PAGEAPPETIZERS BBQ BEVERAGES BirthdayPartySue BREAD BREAKFAST BRUNCH CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD GreekGourmetMenu MEATS PASTA PICKLESRELISHES POTATOES POULTRY SALADandDRESSING SANDWICHES ScandinvianGourmetMenu SEASONINGS Snowshoe2001 SOUPSandSTEWS VEGETABLES VEGETARIAN

Sukiyaki

List of Ingredients




1 lb. lean beef
8 oz can shirataki (long threadlike noodles) drained
oil
1 can bamboo shoots
6 scallions, including 3" stem, cut into 1 1/2" pieces
1 medium onion, sliced 1/2" thick
4-6 mushrooms, sliced
2 cakes tofu cut into 1" cubes
2 cups Chinese cabbage
Sauce:
1/2-3/4 cup soy sauce
3-6 T sugar
1/4-3/4 cup sake

Recipe



Placd beef in freezer for 30 min. long enough to stiffen it slightly for easier slicing.
Cut beef against grain into 1/8" slices
Bring a cup of water to boil and drop in shirataki; return to boil.
Drain and cut noodles into thirds.
Preheat electric wok to 425.
Coat wok with small amount of oil.
Add meat, pour soy sauce and sprinkle meat with sugar.
Cook for one minute, stir, and turn meat.
Push meat to one side of skillet.
Add about scallions, onion, mushrooms, tofu, shirataki, greens and bamboo shoots.
Sprinkle with sake and cook 4-5 minutes.