Sukiyaki

Name: Sukiyaki
Ingredients: 1/4 c. soy sauce; 1/4 c. chicken broth; 1 Tbsp. sugar; 2 tsp. cornstarch; 4 Tbsp. oil, divided; 1 lb. beef, cut in thin strips; 8 oz. fresh mushrooms; 12 green onions, cut in 2-inch pieces; 8 oz. spinach, cut in bite size pieces; hot, cooked rice; 1 large onion, sliced; 1 can bamboo shoots; 1 can bean sprouts; 1 can water chestnuts; 1 can pineapple chunks; 1 pkg. frozen pea pods; 1 can baby corn; 5 carrots, peeled and thinly sliced lengthwise

18 ingredients

11 steps

Ingredients

1/4 c. soy sauce
1/4 c. chicken broth
1 Tbsp. sugar
2 tsp. cornstarch
4 Tbsp. oil, divided
1 lb. beef, cut in thin strips
8 oz. fresh mushrooms
12 green onions, cut in 2-inch pieces
8 oz. spinach, cut in bite size pieces
hot, cooked rice
1 large onion, sliced
1 can bamboo shoots
1 can bean sprouts
1 can water chestnuts
1 can pineapple chunks
1 pkg. frozen pea pods
1 can baby corn
5 carrots, peeled and thinly sliced lengthwise

Directions

1

Blend soy sauce, chicken broth, sugar and cornstarch in small bowl; set aside.
2

Heat 2 tablespoons of
3

Crisco oil in skillet. Add beef and cook over medium heat until browned.
4

Remove beef and drippings; set aside.
5

Heat remaining 2 tablespoons of oil in skillet.
6

Cook carrots until tender.
7

Add onions, mushrooms and rest of ingredients as desired (as many as can).
8

Stir-fry until onions are tender-crisp.
9

Stir in soy sauce mixture; cover and cook for 3 minutes.
10

Add beef; stir-fry 2 minutes.
11

Serve over rice.