Sukiyaki
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
|
|
| ½ | cup |
beef stock
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| ¼ | pound |
mushrooms
sliced |
|
| ¼ | pound |
spinach
|
|
| 3 | tablespoons |
peanut oil
|
|
| ¾ | cup |
celery
sliced |
|
| ¾ | cup |
onions
sliced |
|
| 1 | x |
rice, cooked
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
|
|
| 118 | ml |
beef stock
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 113.4 | g |
mushrooms
sliced |
|
| 113.4 | g |
spinach
|
|
| 45 | ml |
peanut oil
|
|
| 177 | ml |
celery
sliced |
|
| 177 | ml |
onions
sliced |
|
| 1 | x |
rice, cooked
|
*
|
Directions
Cut steaks across grain into diagonal strips about 3-inches long.
Combine butter and soy sauce.
Heat oil in a large skillet and brown the meat.
Add bouillon mixture and push meat to one side.
Add celery, mushrooms and onions; cook and stir for about 4 minutes.
Add the spinach and cook about 2 minute more.
Serve on rice.
