o make broth.
Arrange beef, tofu, Chinese cabbage, yam noodles
Using a sharp knife, trim the fat off the beef tenderloin. Set aside. Thinly slice meat.
Heat a large saucepan on medium-high heat. Fry trimmings 4-5 mins, rendering the fat.
Sear beef in the same pan, 30 seconds each side. Push meat to one side. Arrange shallots, cabbage, shiitake mushrooms, oyster mushrooms and green onions in pot, keeping each separate.
For the sauce, mix all ingredients in a medium bowl.
Add sauce to pan and cover. Bring to a boil. Cook 3-4 mins. Add enoki mushrooms to hot broth. Serve immediately.
Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.
In large skillet, brown beef until crumbly.
In small bowl, mix sugar, soy sauce, A-1, and salt.
Set aside.
Drain mushrooms, reserving liquid.
When meat is cooked, mix in vegetables.
Add sauce.
Simmer 3 minutes, or until vegetables are just tender crisp.
Combine cornstarch and reserved mushroom liquid.
Stir into sukiyaki.
Cook just until thickened.
Serve over rice.
Brown beef strips in oil.
Sprinkle garlic powder and 1/8 teaspoon of ginger and brown together.
Add 1/4 cup of soy sauce. Add cauliflower and pepper to meat.
Cover and let simmer.
Mix can of beef broth and cornstarch and add this to the meat mixture. Add mushrooms and sugar to ingredients.
Heat until thickens. Serve over rice.
Heat oil in a large skillet or wok; add beef and cook, stirring constantly, until meat turns gray.
Remove meat and set aside.
In same pan, add water with bouillon in it, then add green pepper, onion and celery; cook about 12 minutes.
Add soy sauce, sugar, Chinese vegetables and mushrooms, stirring to mix thoroughly.
Add steak and cook about 5 minutes until heated thoroughly.
Serve immediately over cooked rice.
The vegetables should be a little crisp.
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As the liquid boils away, add more sukiyaki sauce.
Spinach is a good subtitute for chinese cabbage.
hole bottle of sukiyaki sauce in wok.
Add beef. (Keep on
Boil water. Cut cabbage into shreds and add to boiling water. Add salt and MSG. Boil for 10 minutes.
Mix beef with light soy sauce, cornstarch, sesame oil and sherry. Add meat mixture and boil for 2 more minutes. Serve hot.
o soften.
Add the beef and sugar, stir to combine
Prepare all the materials, vegetables cut into slices.
Prepare the sukiyaki sauce(warishita) with the following ratio.
Soy sauce : Mirin : Sugar : Water (ratio 6:3:1:1).
Stir fried the onion first.
Add carrots, stir fry together until they get tender.
Add the stems of chinese cabbage.
Add warishita(sukiyaki sauce).
Add all materials until it get boiled.
Check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI.
To make the sukiyaki sauce:
Combine all the
Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.
Have butcher slice beef bacon-thin.
Put canned vegetables in deep saucepan.
Set heat on high.
Put in a layer of chopped vegetables, then a layer of meat.
Pull meat apart in thin strips, 2 x 3 inches or so.
Do not let burn.
Add soy sauce to keep from burning.
Reduce heat, but keep pretty high.
br>Pour Onion soup mix, beef, and chicken broths over roast
sake and sugar to make sukiyaki sauce.
After this point
ver high heat.
Pat beef dry.
Add to skillet