Sukiyaki With Bok Choy Recipe - Cooking Index
1/2 lb | 227g / 8oz | Beef top round steak |
1/2 teaspoon | 2.5ml | Instant beef bouillon |
1/4 cup | 59ml | Boiling water |
3 tablespoons | 45ml | Soy sauce |
1 tablespoon | 15ml | Sugar |
2 tablespoons | 30ml | Cooking oil |
3 cups | 711ml | Bok choy - thin sliced |
1 cup | 62g / 2.2oz | Green onions - bias sliced |
1/2 cup | 55g / 1.9oz | Celery - bias sliced |
8 oz | 227g | Fresh tofu - cubed |
1 cup | 160g / 5.6oz | Fresh bean sprouts or |
8 oz | 227g | Canned bean sprouts - drained |
4 oz | 113g | Bamboo shoots - drained |
1/2 cup | 118ml | Fresh mushrooms - thinly sliced |
4 oz | 113g | Water chestnuts - thinly sliced |
Partially freeze beef. Slice beef very thinly across the grain into bite size strips. Dissolve beef bouillon granules in boiling water; add soy sauce and sugar.
Add cooking oil; preheat wok over high heat. Add bok choy, green onions, and celery; stir fry 2 minutes. Remove from wok.
Add tofu, bean sprouts, bamboo shoots, mushrooms and water chestnuts; stir fry 1 minute. Remove.
Add more oil if necessary, and add beef to HOT wok; stir fry 2 minutes or until meat is just browned. Stir beef bouillon mixture and stir into beef. Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute or until just heated through. Serve at once.
Source:
Better Homes And Gardens Best Wok Recipes
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