Sukiyaki With Bok Choy

Recipe Ingredients

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

Recipe Instructions

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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