Beef Sukiyaki
rec.food.recipes/Mr. Robin Cowdrey/1998
Yield: 4 servings
3/4 lb lean top sirloin; well-trimmed
1/4 lb cellophane or rice-stick noodles
1 large onion; cut into rings
1 pkg (10 oz) spinach; torn
1 1/2 cups bean sprouts
1 1/4 cups mushrooms; sliced
1 carrot; thinly sliced
6 green onions; cut in thirds
3 cups beef stock
3 tbsp dry sherry
3 tbsp soy sauce
1 tb granulated sugar
1 tsp salt
1/4 tsp pepper
4 oz tofu
Freeze steak for 20 minutes; slice thinly on the diagonal.
Break noodles, cover with boiling water and soak for 5 minutes; drain and set aside.
Arrange onions in 16 cup Dutch oven; place spinach, bean sprouts, mushrooms, carrot and green onions on top.
Combine stock, sherry, soy sauce, sugar, salt and pepper; pour over vegetables. Bring to boil and simmer gently for 5 to 10 minutes.
Stir in noodles and beef. Place tofu on top; cook for 5 minutes. Taste and adjust seasoning before serving.
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