Sukiyaki

Tofu, Asian vegetables and cellophane noodles are the key ingredients in this healthy version of a classic Japanese dish.



by 8  people


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Ingredients
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    1/2  pound 
    beef top round steak
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    2   ounces 
    cellophane noodles
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    1/3  cup 
    beef broth
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    2   tablespoons 
    sake or dry sherry
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    2   tablespoons 
    soy sauce
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    Nonstick spray coating
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    2   cups 
    sliced bok choy
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    1   cup 
    green onions bias sliced into 1/2-inch pieces
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    1   cup 
    fresh bean sprouts
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    1  8  ounce 
    can bamboo shoots or sliced water chestnuts, drained
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    1   cup 
    sliced fresh mushrooms
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    1   tablespoon 
    cooking oil
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    8   ounces 
    tofu, cubed

Directions
1.
Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.
2.
In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.
3.
In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.
4.
Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.
5.
Add oil to hot skillet; swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.
6.
Add tofu and broth mixture to skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 245, Fat, total (g) 9, chol. (mg) 33, carb. (g) 20, pro. (g) 20, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet
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