Beef Sukiyaki

Thanks to Shifrah Devorah Witt and Zipporah Malka Heller, authors of The Complete Asian Kosher Cookbook for sharing this recipe.

Sukiyaki is a wonderful one-dish meal.

Ingredients:

2 tablespoons canola oil
1 pound tender beef or steak, sliced as thin as possible across grain into 2-inch strips
2 tablespoons low-sodium soy sauce
1 onion, sliced lengthwise
1 cup fresh mushrooms, sliced
1 16-ounce package tofu, cut into 1-inch cubes, optional
3 green onions, cut into 2–3-inch pieces

Sauce-
4 cups water plus 4 teaspoons pareve chicken soup mix, prepared according to package directions
4 tablespoons mirin (sweet seasoning sauce)
1–2 tablespoons sugar
1 8.8-ounce package cellophane or mung bean noodles, soaked in warm water for 30 minutes

Directions:

1. Mix together ingredients for sauce and set aside. Heat oil in a frying pan over medium-high heat. Add sliced meat, soy sauce, onion and mushrooms. Stir-fry until meat is slightly browned.
2. Add sauce to meat mixture and mix together well. Reduce heat to low and add tofu. Add soaked noodles and heat for 1–2 minutes.
3. Add green onions and serve in soup bowls.

Serves 6.

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