"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Beef Sukiyaki Recipe

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This recipe for Beef Sukiyaki, by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adele Kearney
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
cup Kikkoman soy sauce
4 Tbsp. sake or white wine
4 tsp. sugar
cup liquid drained from sukiyaki vegetables
2 lbs. rib roast or top sirloin, boned and sliced bacon-thin (best at store that specializes in Japanese foods)
1 bunch spinach, washed, stems removed, and cut into wide strips
2 large white onions, sliced
1 bunch green onions, cut in 2-inch lengths
including tops
2 cans sukiyaki vegetables, drained, reserving liquid
1 14-ounce package firm tofu, cut in -inch cubes

Directions:
Directions:
Combine first four sauce ingredients and set aside. Arrange meat and vegetables attractively on large platter (can be done in advance and refrigerated). Place electric skillet in center of table at 260 degrees. Melt a little beef fat or butter in skillet. Put one half meat in skillet (thin slices brown right away). Add sauce over meat; add vegetables. Turn gently while cooking 5 to 6 minutes. Serve directly on plates or in bowls with rice. (Japanese prefer pearl rice.) Replenish skillet with fresh ingredients and cook second servings; add sauce as required.

Number Of Servings:
Number Of Servings:
6

 

 

 

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