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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Sukiyaki Recipe

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This recipe for Beef Sukiyaki is from Baker's Guide To Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups (c.) of prepared Dashi stock
3/4 cup (c.) of soy sauce
3/4 cup (c.) of Mirin
1/4 cup (c.) of white sugar
8 ounces (oz.) of Shirataki noodles
2 tablespoons (tbsp.) of canola oil
1 pound (Ib.) of thinly sliced beef top sirloin
1 thinly sliced onion
1 tablespoon (tbsp.) of canola oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
5 green onions, cut into 2 inch pieces
4 ounces (oz.) of sliced fresh mushrooms (button, shiitake, or enoki)
1 (14 ounce (oz.)) package of firm tofu, cut into cubes
Directions:
Directions:
1) Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside. Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
2) Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
3) Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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