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Beef Sukiyaki

beef - other

3/4 pound lean top sirloin; well-trimmed
1/4 pound cellophane or rice-stick noodles
1 large onion; cut into rings
1 package (10 oz) spinach; torn
1-1/2 cups bean sprouts
1-1/4 cups mushrooms; sliced
1 carrot; thinly sliced
6 green onions; cut in thirds
3 cups beef stock
3 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon pepper
4 ounces tofu

- Freeze steak for 20 minutes; slice thinly on the diagonal. Break noodles, cover with boiling water and soak for 5 minutes; drain and set aside. Arrange onions in 16 cup Dutch oven; place spinach, bean sprouts, mushrooms, carrot and green onions on top. Combine stock, sherry, soy sauce, sugar, salt and pepper; pour over vegetables. Bring to boil and simmer gently for 5 to 10 minutes. Stir in noodles and beef. Place tofu on top; cook for 5 minutes. Taste and adjust seasoning before serving.

Contributor: Canadian Living Magazine (October, 1997)

Yield: 4 servings

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