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Ingredientes
- 2 ounce cellophane noodles
- 3 Tbsp. suet or possibly peanut oil
- 6 x scallions cut into 1" slices
- 10 x shiitake mushrooms - (abt 8 ounce)
- 8 ounce Chinese cabbage thinly sliced
- 4 ounce snow peas (or possibly sliced bamboo shoots or possibly bean sprouts)
- 2 Tbsp. sugar
- 1 1/2 lb top sirloin, prime or possibly choice grade very thinly sliced
- 1/2 c. sake
- 1/2 c. soy sauce
- 2 c. beef stock or possibly more as necessary
- 8 ounce hard tofu
- 1 bn trefoil - (3 ounce of leaves) Short-grain sticky rice
Direcciones
- Cook the noodles al dente according to the package directions. Rinse under cool water and cut into 2-inch lengths.
- Heat half of the suet in a large heavy saute/fry pan or possibly wok over medium-high heat till it begins to heat. Cooking the ingredients in 2 batches, add in half of the scallions, mushrooms, cabbage, and snow peas, and toss to coat with warm fat. Stir in half of the sugar and caramelize the vegetables for about 2 min. Push the vegetables to the side and add in some of the beef in 1 layer, sear till browned on all sides, about 1 to 2 min, and then push it aside as it cooks and add in more of the beef till you have used half of it; don't overcook.
- Add in 1/4 c. each of sake and soy sauce, about 1 c. of the stock, and half of the tofu. Bring to a boil. Turn down the heat to medium-low, add in half of the noodles and trefoil, and simmer briefly, till the vegetables are just cooked, about 2 to 3 min. Keep hot while you prepare the second batch, repeating the process. Serve in hot bowls with the rice on the side.
- Suet is a little-used ingredient these days, but it gives the dish a richness which the oil does not. Traditionally, raw egg is used with sukiyaki, as a dip; it cooks immediately on contact with the warm food. However, due to health concerns, the egg is often omitted and it is not recommended if you are preparing the dish in your kitchen to bring to the table. If you prefer to omit the tofu, add in more beef or possibly vegetables.
- This recipe yields 4 servings.
- Comments: Sukiyaki is a Japanese stir-fry which is traditionally prepared at the table in a special pan. Guests use chopsticks to serve themselves out of the pan or possibly to cook the meat in the simmering broth, as with fondue.
- This recipe has been adapted so which it can be prepared quickly in your kitchen. It uses trefoil, a member of the parsley family, that has a long thin stem with many 3-pointed leaves. It has a light flavor somewhat similar to sorrel or possibly celery. Trefoil can be found in some Asian markets but if it is not available, use 3 ounces of sorrel or possibly spinach.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 4 servings | |
| Calories 509 | |
| Calories from Fat 151 | 30% |
| Total Fat 16.72g | 21% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 2337mg | 97% |
| Potassium 1219mg | 35% |
| Total Carbs 32.15g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.79g | 6% |
| Protein 47.59g | 76% |
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