quad-ticker-0918 Free Shipping on orders over $49* Use code: SHIP4FREEEarn tripe points when you use your WS Visa Card*20% off Baking Essentials* Enter Code: BAKEWARECalphalon Elite Fry Pan Set
Return to Previous Page

Beef Sukiyaki with Noodles

The meat must be very thinly sliced for this dish. Ask your butcher to slice it for you with a slicing machine, or put it into the freezer for at least 30 minutes or up to 1 hour and then slice it yourself. Firming it up in the freezer makes cutting very thin, uniform slices easier.

Ingredients:

  • 1/4 cup water
  • 1 cup low-sodium soy sauce
  • 1/2 cup mirin
  • 1/2 cup sake
  • 2 Tbs. sugar
  • 2 Tbs. corn or peanut oil
  • 1 yellow onion, thinly sliced
  • 1/2 lb. shiitake mushrooms, stems discarded
      and caps thinly sliced
  • 1/2 large head napa cabbage, shredded
  • 6 oz. cellophane noodles, soaked in hot water to
      cover for 15 minutes and drained
  • 1 lb. beef sirloin, very thinly sliced across the
      grain
  • 2 green onions, thinly sliced

Directions:

In a bowl, combine the water, soy sauce, mirin, sake and sugar and stir to dissolve the sugar. Set the braising liquid aside.

Heat a wok or large fry pan over high heat until very hot and add the oil. Add the yellow onion and stir-fry just until tender, about 3 minutes. Add the mushrooms and stir-fry for 1 minute. Add the cabbage and stir-fry just until the cabbage wilts and the mushrooms have softened, about 2 minutes.

Reduce the heat to medium, pour the braising liquid over the vegetables and bring to a low simmer. Stir in the noodles and beef and simmer for about 3 minutes. Transfer to a serving dish, garnish with the green onions and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).