JAPANESE BEEF & VEGETABLES (SUKIYAKI)

Adapted From:   Cooking Up World History, Teacher Ideas Press, 1994
Serving Size: 6
Preparation Time: 0:30
Categories:

Amount Measure Ingredient Preparation Method
2 pounds rib eye of beef
12 ounces block of tofu one inch cubes
1/2 tablespoon oil
6  scallions cut in 1" pieces
1 can shirataki noodles
16 ounces bamboo shoots
1/2 cup mushrooms sliced
1/4 cup soy sauce
2 cups Kitchen Basics Beef Stock
3 1/2 tablespoons sugar
  rice is optional cooked

Notes: Slice beef and tofu into thin slices.   Heat oil in skillet over medium heat.  Saute beef in skillet.  Add scallions, shirataki noodles, bamboo shoots, mushrooms, and tofu to beef in skillet.  Mix soy sauce mixture over the meat and vegetables in the skillet.  Simmer in skillet about 10 minutes or until meat is cooked through.  Serve hot over the optional rice if desired.

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