Japanese Beef Sukiyaki
4 large dried mushrooms
¼ cup oil
3 medium onion, thinly sliced
3 celery stalks, thinly sliced
3 cups spinach leaves
1 bunch scallions, cut into 2-inch lengths
½ cup canned bamboo shoots, sliced
1 lb tender beef, sliced thin
¾ cup beef stock
½ cup light soy sauce
1 tbsp sugar
1 (1/2 lb) pad soft bean curd, cut into 1-inch cubes
1/3 cup cellophane noodles
Soak mushrooms in boiling water for about 20 minutes. Drain, trim off any tough stems, and slice.
Heat oil in heavy cast-iron pan, 9 or 10 inches in diameter. Add onions, celery, spinach, scallions, mushrooms and bamboo shoots.
Arrange meat over vegetables and add stock, soy sauce, sugar, bean curd and noodles. Let simmer uncovered over low to medium heat until meat is tender and vegetables are cooked but still crisp. Stir gently 2 or 3 times during cooking. Serve with boiled rice.
Serves 4.
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