Sukiyaki
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com
Persons
6
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com
Ingredients
- 2 medium onions
- 1 bunch green onions
- 8 ounces fresh mushrooms, sliced
- 2 cups diagonally sliced celery cut into 1-inch pieces
- 8 to 10 ounces fresh spinach
- 1 8-ounce can bamboo shoots, drained
- 1 pound beef round steak cut into thin strips
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons cornstarch
- 1/4 cup soy sauce
- 1/2 cup beef broth
- 1 tablespoon sugar
- 6 cups hot cooked rice
Instructions
- Slice onions; separate into rings. Cut green onions into 1-inch pieces crosswise, then split. Chop spinach coarsely.
- Heat oil in wok or large skillet. Add meat; cook over high heat until browned. Add vegetables; cook over low heat 5 minutes, stirring frequently.
- Combine cornstarch, soy sauce, broth and sugar. Pour over meat mixture; cook over low heat stirring occasionally, 2 to 3 minutes, or until sauce is clear and thickened. Serve over beds of fluffy rice.