Sukiyaki

This is simplicity itself.  Be sure to buy top quality meat for this dish.

• 3/4 pound sirloin or flank steak , trimmed
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 1/2 tablespoon sugar
• 1 tablespoon dry sherry
• 1/4 pound angel hair pasta
• 1 tablespoon sesame oil
• 2 cups sliced onion
• 1/4 pound shitake mushrooms, sliced
• 1 bunch spinach, chopped
• 4 scallions, sliced with green tops
• Freshly milled black pepper

METHOD

Cut meat into strips, not wider than one inch and about 3 - 4 inches in length.  Set aside.

Mix together chicken broth, soy sauce, sugar and sherry.  Whisk until blended and sugar is dissolved. 

Bring water to a boil for noodles.  When boiling, stir in npasta and cook according to package directions.  You will do this while preparing meat. If pasta is ready first, drain, put just enough suce to keep from sticking.

Heat sesame oil in wok. Stir in onion and cook, stirring, for about 3 minutes. Put in meat, stirring so it doesn't cling to itself.  Cook, stirring, for two minutes, stirring.  Add half of the chicken broth mixturer. Stir in mushrooms then spinach, scallions and remaining sauce.  Cook just until spinach begins to wilt.  Part of this taste is one of freshness - do not overcook.  and cook 30 seconds, stirring constantly.

Pour over angel hair, grate fresh pepper to taste over all, and toss well. 

Serves: 2

this recipe from www.inmamaskithchen.com

 

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