Beef Sukiyaki

Christy Rost

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

Beef Sauce:
2cups beef broth
¼cup soy sauce
¼cup sake or white wine
3slices 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.

Category: Meat