Total Steps
8
Ingredients
18
Tools Needed
4
Ingredients
- short-grain sticky rice
- 1.0 bunch trefoil (3 oz of leaves)
- 8.0 ounce firm tofu(optional)
- cup soy sauce
- 2.0 cup beef stock
- cup sake
- pound top sirloin, prime or choice grade, very thinly sliced
- 2.0 tablespoon sugar
- sliced bamboo shoots(optional)
- bean sprouts(optional)
- 4.0 ounce snow peas
- 8.0 ounce Chinese cabbage, thinly sliced
- 10.0 shiitake mushrooms (about 8 oz)
- 6.0 scallions, cut into 1" slices
- 3.0 tablespoon suet or peanut oil
- 2.0 ounce cellophane noodles
- 3 ounce sorrel(optional)
- 3 ounce spinach(optional)
Instructions
Step 1
Cook the noodles al dente according to the package directions. Rinse under cold water and cut into 2-inch lengths.
Step 2
Heat half of the suet or peanut oil in a large heavy saute pan or wok over medium-high heat until it begins to melt.
Step 3
Working in two batches, add half of the scallions, mushrooms, cabbage, and snow peas to the pan and toss to coat with the hot fat. Stir in half of the sugar and caramelize the vegetables.
Step 4
Push the caramelized vegetables to the side. Add some of the beef in a single layer and sear until browned on all sides. Push the cooked beef aside and add more until half of the beef has been used; do not overcook.
Step 5
Add 1/4 cup each of sake and soy sauce, about 1 cup of the beef stock, and half of the tofu to the pan. Bring the mixture to a boil.
Step 6
Turn down the heat to medium-low. Add half of the noodles and trefoil, and simmer briefly until the vegetables are just cooked.
Step 7
Keep the first batch warm. Repeat steps 2 through 6 for the second batch of ingredients.
Step 8
Serve the Beef Sukiyaki in warm bowls with the short-grain sticky rice on the side.