Wednesday, January 30, 2008

Sukiyaki

I originally made this using flank steak; recently however I have substituted leaner bison steak, usually found frozen in 12 oz packages.

Serves 4

Make sauce by mixing:

½ c reduced salt soy sauce or tamari
½ c beef or vegetable stock
1 T sugar
1 T dry sherry


Prepare stir-fry ingredients:

1 T olive oil
2 cloves garlic, minced
1 pound flank steak [or 12 oz bison steak], thinly sliced
1 large sweet onion, thinly sliced
½ pound mushrooms, sliced
4 green onions, sliced white and green
1 pound spinach, stems removed

Heat 2 t oil in wok, add meat and cook to render out fat; remove meat from wok, dry on paper towels, wipe wok dry and add 1 t additional oil, sauté onions until they begin to wilt, return meat to pan and add mushrooms, stir fry for two minutes. Add sauce and spinach, stirring constantly, cook one more minute or until spinach wilts. Serve at once with rice.


VARIATIONS
Sauté with the onions
2 green peppers, sliced thin

and/or
1 small head of celery, sliced

Add with the mushrooms

Bamboo shoots, sliced

and/or

Soy bean curd (soft tofu) cut in small chunks

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