Beef Sukiyaki with Noodles
Beef Sukiyaki with Noodles is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4
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).
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).
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Rated 5 out of
5
by
mommyof2angels from
Authentic and Flavorful!
My husband and I thought this recipe was wonderful! There's a bit of preparation involved but once you prepare the veggies, the cooking is pretty quick. As the recipe notes, it's important to have the beef thinly sliced. We had the butcher thinly slice the beef with a machine. This was the first time I used the cellophane noodles. Make sure you buy the dry saifun bean threads. At first I bought the wrong noodle so I had to go back to the store to buy the right ones ;) This tasted just like the Sukiyaki I've had at fine Japanese restaurants. Smells wonderfully fragrant and taste delicious!
Date published: 2015-01-05
Rated 5 out of
5
by
Always220 from
Sukiyaki stew
I visited Japan in the past and was astounded by the wonderful beef stew known as sukiyaki but when I came back to the states I kept searching for a way to eat the delicious stew once again. Luckily this recipe stays very close to the original flavor so that I may eat it again.
Date published: 2012-03-15