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Simple sukiyaki.

Mary Perrott Smith, Golden, Colorado

1 tablespoon salad oil

1/2 pound thinly sliced boned and fat-trimmed beef rib eye or sirloin

1 tablespoon minced fresh ginger

1 medium-size (about 6-oz.) onion, thinly sliced

4 large (2 1/4-in.-wide, about 6 oz. total) mushrooms, rinsed and thinly sliced

1 cup thinly sliced celery

4 green onions, ends trimmed, cut into 3-inch lengths

1/4 pound spinach, stems trimmed and wilted leaves removed, rinsed, and drained

Cooking sauce (recipe follows)

Hot cooked rice

Pour oil into a 10- to 12-inch frying pan over high heat. When oil is hot, add beef and ginger; stir often until beef loses its pinkness, about 2 minutes. With a slotted spoon, transfer beef to a bowl.

Add onion, mushrooms, and celery to pan; stir 2 minutes. Add green onions and spinach; stir until spinach wilts, about 1 minute. Add cooking sauce and beef; stir until boiling. Serve with rice. Makes 2 servings.

Per serving: 430 cal. (36 percent from fat); 32 g protein; 17 g fat (4.8 g sat.); 31 g carbo.; 1,692 mg sodium; 67 mg chol.

Cooking sauce. Mix 1/2 cup canned condensed consomme, 1/4 cup dry sherry or more consomme, 1/4 cup reduced-sodium soy sauce, and 1 tablespoon sugar.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Smith, Mary Perrott
Article Type:Column
Date:Nov 1, 1993
Previous Article:Steamed clams with garlic.
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