Beef Sukiyaki

Beef Sukiyaki

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  • 1 pound flank steak, beef tenderloin or sirloin steak
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1/3 cup beef broth
  • 1 tablespoon safflower or canola oil
  • 1/2 cup sliced green onions (diagonal slices 1/2- inch wide)
  • 1/2 cup sliced celery (diagonal slices 1-inch wide)
  • 1 cup thinly sliced mushrooms (use shitake or chanterelle, if available)
  • 3 cups torn fresh spinach, shredded Chinese or Nappa cabbage
  • 1 (5-ounce) can sliced water chestnuts, drained
  • 1 (5-ounce) can bamboo shoots, drained
  • 1/2 cup bean sprouts


Trim fat from meat and thinly slice it on the diagonal. (For easier slicing, partially freeze the beef before slicing.)

Combine soy sauce, honey and broth in a small bowl.

In large skillet, heat oil until hot, but not smoking. Add beef strips and stir-fry for 1 to 2 minutes, or just until browned. Pour soy sauce mixture over beef and cook until it bubbles. Push the meat to one side and add green onions; stir-fry over medium-high heat for 1 to 2 minutes. Push aside. Repeat with celery, then mushrooms. Add greens. Cook and stir until heated throughout. Repeat with water chestnuts, bamboo shoots and bean sprouts. Serve immediately.

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