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  Canned beef bouillon 1 Can (10 oz)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Powdered ginger 1 Pinch
  Beef sirloin 1 1⁄2 Pound
  Onions 3
  Sliced mushrooms 1 Cup (16 tbs)
  Shredded spinach 1 Cup (16 tbs)
  Celery 1 Cup (16 tbs)
  Sliced canned bamboo shoots 1 Cup (16 tbs)
  Green pepper 1
  Green onions 4
  Oil 1⁄3 Cup (5.33 tbs)

Combine beef-bouillon, soy sauce, sherry, sugar and ginger; marinate beef in this mixture for about 2 hours.
Arrange prepared vegetables artistically in separate dishes on tray.
Drain meat, and reserve marinade.
Take everything to table to be cooked.
Put 2 tablespoons oil in skillet, add 1/3 the meat slices and brown on both sides.
Add 1/3 the vegetables, and cook briefly 3 minutes.
Add 1/3 the marinade, and simmer, covered, 5 minutes.
Serve immediately, accompanied by hot boiled rice, to 2 of your hungry guests.
Repeat procedure twice.
Note: Sukiyaki is considered a foreigners' dish, and restaurants specialize in cooking it at the table on a brazier or in a chafing dish.
An electric frying pan or skillet on a good-sized hibachi would be ideal for home use in our country.
For more than 6 servings, prepare enough extra ingredients, use second electric frying pan and get help.

Recipe Summary

Difficulty Level: 
Main Dish

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