Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Sukiyaki




Source of Recipe


Japan






List of Ingredients



• 1 1/4 C soy sauce
  
• 1 1/4 C saki or dry sherry
  
• 1/3 C sugar
  
• 1 C oil
  
• 3 pounds thinly sliced beef
  
• 3 medium onions, sliced
  
• 8 scallions, in 3 inch lengths
  
• 1/2 pound sliced mushrooms
  
• 1 C sliced bamboo shoots
  






Instructions



1. Combine, soy sauce, sake and sugar, set aside.
   
2. Add oil to skillet, enough to coat. Dip the meat in say sauce mixture, a few at a time and quickly brown in oil. scoot it to the side of pan. Add more until all cooked.
   
3. Scoot aside again and add vegetable and a generous amount of soy sauce mixture. cook, turning, until just tender