Japanese Beef and Vegetables: Sukiyaki

Recipe courtesy Deserea Clarke

3 ounces peanut oil, plus 3 ounces

1 1/2 pounds beef top round, trimmed and cut into julienne

4 ounces soy sauce

2 tablespoons granulated sugar

10 scallions, washed, trimmed and cut into 1-inch strips

10 ounces peeled and julienned Spanish onion

10 ounces mushrooms, washed, stems trimmed and thinly sliced

1 pound tofu, cut into small dice

10 ounces spinach, washed, stemmed and cut chiffonade

8 ounces bamboo shoots, julienned

10 ounces mirin (available in oriental markets)

1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.

Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.

Remove from wok and serve at once on a preheated dinner plate.