Beef with vegetables "Sukiyaki"

Votes: 3

Photo of the dish: Desiree Clark

Time: 55 min.
Complexity: easily
Servings: 10

Beef with vegetables "Sukiyaki" - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g beef tenderloin from the upper thigh (trim excess fat and cut into strips)
300 g of thinly sliced mushrooms (pre-wash and cut off the stems)
450 g tofu, diced into small cubes
300 g of chopped spinach (wash and trim the stems)
225 g bamboo shoots, cut into strips
700 g of boiled, cooled and cut into 3 pieces shirataki noodles
90 ml peanut butter plus 90 ml.
110 g soy sauce
2 tbsp. granulated sugar
10 green onions, cut into 2.5 cm strips (pre-wash and trim the ends)
300 g peeled and diced Spanish onions
300 ml mirin (available at Asian markets)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, noodles, spinach, mushrooms, Peanut butter, soy sauce, mirin (rice wine), green onions, tofu

Cooking the dish according to the recipe:

Heat 90 ml of peanut oil in a wok. Add the beef strips and stir-fry briefly until browned. Season with soy sauce and sugar, then remove from heat.
Wash the wok and heat the remaining 90 ml of peanut oil. Add the green onions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry briefly for about 2 minutes. Add the mirin and noodles and return the meat to the pan. Cook for another minute, until the ingredients are heated through and combined.

Transfer the meat and vegetables to a warmed dinner plate and serve immediately.

Categories:

recipe / Wok / Main courses / Meat / / / Japanese cuisine

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