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.
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
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
- 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.
- 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.
- Add green onions and serve in soup bowls.
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