Japanese Sukiyaki
Ingredients
| 1 and 1/2 lbs of sirloin steak, cut into 1/4 inch strips | ||
| 1 and 1/2 lbs of sirloin steak, cut into 1/4 inch strips | ||
| 1/2 cup soy sauce | ||
| 1 tbs honey | ||
| 1/2 lb of fresh mushrooms, sliced | ||
| 1/2 lb of fresh mushrooms, sliced | ||
| 1/2 lb of fresh mushrooms, sliced | ||
| 1 (8oz) can of water chestnuts | ||
| 1 (8oz) can bamboo shoots, drained | ||
| 3 tbs canola oil | ||
| kosher salt and fresh cracked black pepper to taste. |
- To make marinade, mix water, soy sauce, and honey.
- Place the steak in a resealable plastic bag and pour the marinade over.
- Marinate for at least 4 hours or overnight.
- Remove the steak from the marinade and and to a saute pan with hot oil.
- Cook for 3 to 4 minutes or until cooked through. Remove from pan.
- Add the mushrooms, scallions, bean sprouts, water chestnuts and bamboo shoots and stir fry for 3 to 4 minutes.
- Add steak back to pan and season with salt and pepper.
- Serve over rice.
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