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Sukiaki




Source of Recipe


Bob Bowersoxs QVC


List of Ingredients





Makes 2 servings.
1 tsp. beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 Tbsp. sugar
1/2 lb. beef tenderloin, 1" thick, cut into 1/8" thick strips
1 Tbsp. vegetable oil
1-1/2 stalks celery, cut diagonally into 1/4" slices
1 carrot, cut diagonally into 1/8" slices
1/2 bunch green onions, cut diagonally into 2" pieces
4 oz. mushrooms, thinly sliced
1/2 can bamboo shoots, drained
2 oz. spinach, stems removed (about 2 cups)
hot cooked rice

1. Dissolve the bouillon in the water, add the soy sauce and sugar, stir, and reserve.
2. Heat the oil over moderately high heat in a large skillet until hot. Add the celery, carrots, green onions, mushrooms, and bamboo shoots in separate areas of the skillet.
3. Pour half of the reserved sauce into the skillet. Simmer until all the vegetables are tender-crisp, turning them once or twice.
4. Push the vegetables gently to the sides of the pan, and add the beef and spinach. Cook the beef to the desired doneness. Serve over hot cooked rice.


Recipe