"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sukiyaki Recipe

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This recipe for Sukiyaki, by , is from Dolly's Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy
Added: Saturday, October 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons salad oil
1 pound boneless beef tenderloin, very thinly sliced across the grain
2 tablespoons sugar
1/2 cup beef stock or canned condensed beef broth
1/3 cup soy sauce
2 cups bias-sliced green onions
1 cup bias-sliced celery
5 cups small spinach leaves
1 (1 pound0 can bean sprouts, drained
1 cup thinly sliced fresh mushrooms
1 (5 ounce) can water chestnuts, drained and thinly sliced
1 (5 oounce) can bamboo shoots, drained
Hot cooked rice

Directions:
Directions:
Preheat electric skillet or wok; add oil. Add beef; cook quickly, turning meat over and over, 1 to 2 minutes, or just till browned. Sprinkle with sugar. Combine beef stock and soy; pour over meat. Push meat to one side. Let soy mixture bubble. Keeping in separate groups, add onions and celery. Continue cooking and toss-stirring each group on high heat about 1 minute; push to one side. Again keeping in separate groups, add remaining ingredients except rice. Cook and stir each food just till hot. Serve with rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A family favorite since 1982

 

 

 

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