1 pound beef tenderloin, sliced paper thin across grai
1 5 oz. can slivered or diced bamboo shoots, drained
5 cups sm. spinach leaves
1 1 lb. can bean sprouts, drained
1 block tofu soybean curd
1 bunch shirataki noodles made from arum root starch
2 tablespoons sugar
1 teaspoon Accent
1/2 cup soy sauce
1/2 cup beef stock or canned beef broth
2 cups 2 inch length bias cut green onions
1 cup 2 inch length bias cut celery slices
1/2 cup thinly sliced mushrooms
1 5 oz. can water chestnuts, drained and thinly sliced


Boil shirataki noodles and cut in 1/3. Just before cooking time, arrange meat and vegetables attractively on large platter or tray. Have small container of sugar, Accent, soy sauce and beef stock handy.
For toss stirring use chopsticks or a fork and spoon. Preheat large electric skillet or wok. Add a little oil and roll up sides and over bottom of grease lightly, about 2 tbsp. Add beef and cook briskly, turning over and over, 1-2 minutes, or until browned. Sprinkle meat with sugar and Accent. Pour soy sauce and beef stock over. Push meat to one side. Let soy sauce bubble.
Keeping in separate groups, add onions, celery, mushrooms and continue cooking and toss stirring each group over high heat, about 1 minute. Push to one side. Add remaining ingredients, keeping in separate groups. Cook and toss stir just until heated through.
Let guests help themselves to some of everything, including sauce. Serves 4. For remaining batches, leave sauce in pan, add more stock and soy sauce by guess. Serve with individual bowls of steamed white rice.




1.0 servings


Tuesday, December 29, 2009 - 11:49pm



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