I could not in all good conscience leave this Beef Sukiyaki recipe off of our website. After all this is the very recipe that convinced my mother I could cook and she opened her arms and turned her “hands off” kitchen into a world of culinary exploration. As for me, I am forever grateful. I first made this in a home economics class in middle school, it is adapted from the Betty Crocker Cookbook. We all enjoy Beef Sukiyaki to this very day.
1 pound lean sirloin or beef round, trimmed and sliced thin
1/3 cup low salt soy sauce
2 tablespoons sugar
2 teaspoons corn starch
1 teaspoon grated fresh ginger
2 tablespoons oil
1/2 cup beef stock
5 scallions, sliced thin
2 cloves garlic, minced
3 stalks celery, sliced thin
1 can (8 1/2 ounces) bamboo shoots drained
6 cups fresh spinach, chopped
3 cups cooked jasmine rice
crunchy chow mein thin noodles
1. Mix soy sauce,sugar and ginger and corn starch; toss with beef and refrigerate for 2 hours.
2. Heat oil in a skillet, over a medium heat, quickly brown the beef and push to one side of the skillet. Add beef broth and reserved marinade, onions, garlic, celery and bamboo shoots in separate sections of the skillet, cover and simmer for 10 minutes.
3. Add the spinach, cover and simmer for 5 minutes longer.
4. Serve Beef Sukiyaki with rice and crunchy chow mien thin noodles.