Japanese Sukiyaki
Ingredients
| 1 lb beef tenderloin, cut into thin strips | ||
| 1 and 1/2 cups chicken broth | ||
| 2 tbs rice wine | ||
| 1 tsp sugar | ||
| 1/4 lb firm tofu, blotted dry | ||
| 1 large onion chopped | ||
| 2 garlic cloves minced | ||
| 8 scallions, cut into 1 inch pieces | ||
| 1 sweet potato, cut into thin slices | ||
| 1 turnip, cut in thin slices | ||
| 2 cups bok choy or Napa cabbage, shredded | ||
| soy sauce | ||
| kosher salt and black pepper to taste |
- Using a meat mallet lightly pound the steak to help tenderize.
- In a small bowl, stir together broth, wine, and 1 tsp sugar.
- Cut tofu into 1/4 inch cubes.
- Place a wok or large saute pan over medium heat then add the broth mixture.
- Bring to a simmer, add the onion, garlic, scallions, sweet potato and turnips.
- Cover and simmer for 4-5 minutes or until vegetables are crisp-tender.
- Stir in the tofu and bok choy or cabbage.
- Place the beef strips over vegetables, then sprinkle lightly with sugar.
- Cover and steam for 1 minute or until beef is lightly browned.
- Toss the beef and vegetables together.
- Season with soy sauce, salt and black pepper to taste.
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