Sukiyaki

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

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3.5 by 2 people

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  • Makes: 4 servings
  • Prep: 35 mins
  • Cook: 8 mins

Sukiyaki

Reviews (0)

3.5 by 2 people

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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.
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Nutrition Facts (Sukiyaki)

  • Per serving:
  • 245 kcal ,
  • 9 g fat
  • 33 mg chol. ,
  • 629 mg sodium ,
  • 20 g carb. ,
  • 20 g pro.
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