Christy Rost
celebrating home and family

Beef Sukiyaki

| Christy Rost
  • 1 pound boneless beef tenderloin
  • 1 package firm tofu, drained
  • 1 bunch green onions, cut in 1-inch pieces
  • 1 small onion, sliced
  • 2 carrots, sliced thinly at an angle
  • 1 8-ounce can bamboo shoots, drained
  • 4 portabellini mushrooms, sliced
  • 1 package bean threads (sai fun)
  • 1 tablespoon olive oil
  • 1 recipe Beef Sauce
  • 3 cups cooked rice

Beef Sauce

  • 2 cups beef broth
  • 1/4 cup soy sauce
  • 1/4 cup sake or white wine
  • 3 slices peeled fresh ginger

Freeze beef 30 minutes until slightly firm; slice into paper-thin 2-inch slices; set aside. Drain tofu, slice into 1-inch cubes and set aside.

Remove bean threads from package. Soak in a bowl of cool water 15 minutes; rinse, drain and set aside.

Prepare beef sauce. In a medium saucepan, combine beef broth, soy sauce, sake and ginger. To peel ginger easily, scrape surface with bowl of a spoon, then slice. Heat sauce over medium heat until bubble begin to form at edges, then reduce heat to low.

Heat a large wok over medium heat; brush surfaces of wok with oil. Immediately add half of beef and cook 30 seconds until brown. Turn meat over and push to one side of wok. Add half of sliced vegetables and enough hot beef sauce to cover bottom of wok to a depth of 1-inch. Cook vegetables 2 minutes; add tofu, drained bean threads and enough broth to maintain 1-inch depth. Cook additional 1 minute, stirring gently.

Serve immediately over hot, cooked rice. Cook remaining half of beef and vegetables; serve.

Recipe serves 4.

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