Sukiyaki Recipe

From Dorothy McNett's Recipe Book.

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See Also: Asian · Beef Dishes · Cooking Club · Main Dishes


From Dorothy McNett's recipes at In Japanese, suki means "plow" and yaki means "broil", so it is assumed that the name of this dish goes back to early days when farmers or hunters cooked their meat on a plow blade over an open fire. Just use your wok or even a heavy bottomed saute pan!

1 pound boneless beef, such as tenderloin, etc.
2 tablespoons raw sugar
2 tablespoons vegetable oil or grapeseed oil

1/2 cup beef broth
1/3 cup soy sauce
6-8 green onions, sliced
2 stalks celery, sliced
4-5 fresh mushrooms, thinly sliced
3-4 cups fresh baby spinach leaves
1 cup fresh bean sprouts, or 1 can drained
1 can water chestnuts, drained (5 oz.)
1 can bamboo shoots, drained (5 oz.)

cooked rice or noodles, for serving

Slice the beef very thinly across the grain. Sprinkle with sugar and set aside while you slice the vegetables, etc. Slice the green onions and the celery at an angle into about 1/2 inch pieces. Slice the mushrooms into thin slices. Wash and pat dry the spinach, cutting into slivers if leaves are large. Wash and pat the fresh bean sprouts dry, or drain 1 can and set aside. Drain and slice the water chestnuts and bamboo shoots. When ready to cook, heat a wok or heavy bottomed saute pan over high heat, adding the oil. Add the sugared beef and cook and stir just to brown, about 2 minutes. Add the broth and soy sauce and bring to a boil. Scoot the meat to the side of the pan, and add the green onions, celery, and mushrooms. Cook and stir about 1 minute. Push to the side, add the spinach leaves and cook about 30-45 seconds. Add the bean sprouts, chestnuts and bamboo shoots. Stir everything together to heat thoroughly. Serve with rice or noodles.

Recipe created 2014-01-20.

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