Quick & Easy

Beef sukiyaki

In Japan, sukiyaki is traditionally shared at the table from the pan in which it was cooked, making it a great dish for a fun dinner party. Diners use their chopsticks to dip the piping hot ingredients into their individual bowls of egg.
beef sukiyaki




1.Combine ingredients for broth in medium saucepan; cook over medium heat, stirring, until sugar dissolves. Remove from heat; cover to keep warm.
2.Place noodles in heatproof bowl, cover with boiling water; separate with fork, drain. Cut into random lengths.
3.Cut tofu into 2cm cubes; spread, in single layer, on absorbent-paper-lined-tray. Cover tofu with more absorbent paper, stand 10 minutes.
4.Break eggs into individual serving bowls; beat lightly.
5.Heat half the oil in wok; stir-fry beef, in batches, until browned.
6.Heat half the remaining oil in wok; stir-fry tofu, in batches, until browned.
7.Add remaining oil to wok; stir-fry mushrooms, onion, spinach and sprouts until vegetables are just tender
8.Return beef and tofu to wok with noodles and broth; stir-fry until hot. Serve sukiyaki from wok, with each diner using chopsticks to pick up sukiyaki ingredients and dip in their individual bowl of egg and eat.

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