Sukiyai Stir Fry with Udon
Source of Recipe
The Australian Women's Weekly Midweek Meals in Minutes Cookbook.
Recipe Introduction
This recipe is a simplified variation of the traditional Japanese cook-at-the-table classic.
You need about half a small chinese cabbage to make this recipe.
Sukiyaki sauce is a commercially made product consisting mainly of soy sauce and mirin.
List of Ingredients
350g fresh udon
1 tablespoon peanut oil
500g beef rump steak, sliced thinly
1 large carrot (180g), halved lengthways, sliced thinly
2 trimmed celery sticks (150g), sliced thickly
190g can sliced bamboo shoots, drained
5 green onions, sliced thinly
150g shiitake mushrooms, sliced thinly
300g firm tofu, cut into 2cm cubes
2 cups (160g) coarsely shredded chinese cabbage
3/4 cup (180ml) bottled sukiyaki sauce
2 teaspoons brown sugar
Recipe
1. Place udon in large heatproof bowl, cover with boiling water, separate udon with fork; drain.
2. Heat half of the oil in wok or large frying pan; stir-fry beef, in batches, until browned and cooked as desired.
3. Heat remaining oil in same wok; stir-fry carrot, celery and
bamboo shoots until carrot is just tender. Add onion and mushrooms; stir-fry until mushrooms are just tender.
4. Return beef to wok with udon, tofu, cabbage, sauce and
sugar; stir-fry until cabbage just wilts
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