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Did you know that partially freezing beef before cutting makes it much easier to slice?
It's true!
Be sure to wrap the beef in aluminum foil tightly or put into an airtight baggie pressing the air out before sealing.
Fresh spinach can be bought prewashed and ready to use in the supermarket salad section.
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| Sukiyaki |
Ingredients
10 servings - 21 g protein and 10 g carb per serving
280 calories per serving
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| 2 pounds |
sirloin or tenderloin steak, thinly sliced |
| 3 tbsp |
vegetable oil |
| 1/2 cup |
soy sauce |
| 1/2 cup |
beef broth |
| 1 cup |
green onions, cut diagonally into 1/2-inch pieces |
| 1 cup |
celery, cut diagonally into 1-inch pieces |
| 1 cup |
mushrooms, thinly sliced |
| 4 cups |
fresh spinach leaves, washed and dried |
| 1 can (5 oz) |
sliced water chestnuts, drained |
| 1 can (5 oz) |
bamboo shoots, drained |
| 1 can (16 oz) |
bean sprouts, drained |
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- Set all vegetable and meat ingredients into separate piles on a single serving platter or, in the alternative, place each ingredient in a separate bowl or dish.
- Heat a large skillet or wok over high heat.
- Add oil to pan and rotate to coat evenly.
- Add steak strips and saute quickly, turning to brown evenly (about 2 minutes).
- Add beef stock and soy sauce to beef strips.
- Push meat to side of pan.
- When sauce begins to bubble, add onions, celery, and mushrooms, keeping vegetables in separate piles. As each group is cooked (perhaps 1-2 minutes), push to sides of pan in separate groups.
- Add spinach to pan at the center.
- Toss lightly to heat through.
- Remove spinach and place in separate dish or in a pile on a large serving platter.
- Add water chestnuts, bamboo shoots, and bean sprouts to center of pan.
- Toss lightly to heat through.
- Keeping each group separate, remove to serving dishes or platter in separate piles.
- To serve, dish out small piles of each group of cooked food, arrange them over the cooked spinach.
- Add 1/2 cup white rice to servings counting 100 calories per serving, if desired.
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