Wok Sukiyaki
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Wok Sukiyaki
YIELD Makes 4 servings
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INGREDIENTS
| 1 | package (3-3/4 ounces) cellophane noodles (bean threads) |
| 1/2 | cup beef broth |
| 1/2 | cup teriyaki sauce |
| 1/4 | cup sake, rice wine or dry sherry |
| 1 | tablespoon sugar |
| 2 | tablespoons vegetable oil, divided |
| 1 | pound beef tenderloin or top sirloin steaks |
| 12 | fresh shiitake or button mushrooms (about 6 ounces), stems removed |
| 1/2 | pound firm tofu, drained and cut into 1-inch cubes |
| 6 | green onions, cut into 2-inch pieces |
| 1/2 | pound fresh spinach, stems removed |
PREPARATION:
- Place noodles in bowl; cover with water. Let stand 30 minutes or until softened; drain. Cut into 4-inch lengths; set aside.
- Combine beef broth, teriyaki sauce, sake and sugar in small bowl; mix well. Set aside. Cut beef crosswise into 1/4-inch strips.
- Heat wok over high heat 1 minute. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Add half of beef; stir-fry 3 minutes or until browned. Remove to bowl; set aside. Repeat with remaining 1 tablespoon oil and beef.
- Reduce heat to medium. Add mushrooms to wok; stir-fry 1 minute and move to one side of wok. Add tofu to bottom of wok; fry 1 minute, stirring gently. Move to another side of wok. Add green onions to bottom of wok. Add broth mixture and bring to a boil. Move onions up side of wok.
- Add noodles and spinach, keeping each in separate piles and stirring gently to soften in teriyaki sauce. Push up side of wok. Add beef and any juices; heat through.
This recipe appears in:
Asian