Sukiyaki

Name: Sukiyaki
Ingredients: 1 lb. lean beef flank steak; 1 beef-flavored bouillon cube; 1/2 c. boiling water; 3 Tbsp. soy sauce; 2 tsp. sugar; vegetable cooking spray; 3 c. thinly sliced Chinese cabbage; 5 large green onions, diagonally sliced into 1-inch pieces; 1 c. diagonally sliced celery; 1 medium-size green pepper, thinly sliced; 2 c. fresh bean sprouts; 1 (8 oz.) can sliced bamboo shoots, drained; 1 (8 oz.) can sliced water chestnuts, drained; 4 oz. fresh tofu, cubed (about 3/4 c.); 1/2 lb. fresh mushrooms, sliced; 3 c. hot cooked rice

16 ingredients

4 steps

Ingredients

1 lb. lean beef flank steak
1 beef-flavored bouillon cube
1/2 c. boiling water
3 Tbsp. soy sauce
2 tsp. sugar
vegetable cooking spray
3 c. thinly sliced Chinese cabbage
5 large green onions, diagonally sliced into 1-inch pieces
1 c. diagonally sliced celery
1 medium-size green pepper, thinly sliced
2 c. fresh bean sprouts
1 (8 oz.) can sliced bamboo shoots, drained
1 (8 oz.) can sliced water chestnuts, drained
4 oz. fresh tofu, cubed (about 3/4 c.)
1/2 lb. fresh mushrooms, sliced
3 c. hot cooked rice

Directions

1

Trim excess fat from steak.
2

Partially freeze steak; slice across the grain into thin strips and set aside.
3

Dissolve bouillon cube in water; stir in water.
4

Stir in soy sauce and sugar and set aside.