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Sukiyaki - Japanese Beef and Vegetables Print Email


3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef chip steaks, cut in half or thirds
4 ounces soy sauce
2 TBS granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin (sweetened Japanese rice wine)
1 package rice noodles, cooked, cooled and cut into thirds

In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside – do not overcook!

Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated. Serve.
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