Beef and Shiitake Mushrooms in Sukiyaki Sauce
Nutrition
Calories: 383.09 kcalCarbohydrates: 60.75 gProtein: 20.91 gFat: 10.72 gSaturated Fat: 1.42 gSodium: 909.67 mgFiber: 5.13 gVitamin A: 167.253 IUCalcium: 243.97 mgIron: 7.89 mg
Ingredients
- Steamed Rice preferably made with Japanese-style sushi rice
- 2 tbsp vegetable oil
- 1 1/2 lbs sirloin steak well-trimmed, sliced diagonally across the grain about 1/4 inch thick
- 1 onion cut into 1/4-inch-thick half moons
- 4 oz shiitake mushrooms stems discarded, caps cut into 1/4-inch strips
- 1-1/2 cups Homemade Beef Broth or low-sodium canned broth
- 2 tbsp soy sauce
- 1/4 cup sake or dry sherry
- 1 tsp sugar
- 1 bunch 8 ounces spinach, stems discarded, leaves stacked and cut across into 1/2-inch strips
- 5 oz firm tofu cut into cubes
- 2 cups 6 ounces bean sprouts
- 1 tbsp plus 2 tsp cornstarch dissolved in 2 tbsp water
- 1/4 tsp freshly ground black pepper
Instructions
- Heat a large (12-inch) nonstick skillet or wok over high heat. Add 1-1/2 teaspoons of the oil and heat until very hot. Add half of the beef. Cook, stirring often, until seared on all sides, about 3 minutes. Transfer to a plate and set aside. Repeat with another 1-1/2 teaspoons oil and the remaining beef.
- Add the remaining 1 tbsp oil to the skillet and heat. Add the onion and mushrooms and stir-fry until the onion softens, about 3 minutes.
- Stir in the beef broth, soy sauce, sake, and sugar and bring to a boil. Add the spinach, tofu, and bean sprouts and cook until the spinach is wilted, about 1 minute. Stir the cornstarch mixture, add to the skillet, and cook until the sauce is slightly thickened. Season with the pepper.
- Spoon the rice into individual dinner plates, top with the beef-vegetable mixture, and serve immediately.