Steve gave me Betty Crocker's International Cookbook the Christmas before we were married. I love this book, it has so many fun easy recipes and it worked great when my kids were in school and needed food for a country they were studying.In Japan's early history, when peasants were forbidden to eat meat, savvy farmers quickly cooked on the spot what game they could find. Suki means hoe - the trademark of the Japanese peasant; yaki means to broil. According to legend, the farmers used their metals hoes as skillets!
Our only complaint is that it seemed too salty. This isn't the first time we have made this but I don't remember that complaint so it just might be the brand of soy sauce that we have, it is what we usually buy. I think that I will buy the lite soy sauce, it is supposed to have 50% less salt.
1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons sugar
1 pound beef tenderloin or boneless sirloin,* 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 medium carrots, cut diagonally into 1/8-inch slices
1 bunch green onions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (about 4 cups)
1 can (about 8 1/2 ounces) bamboo shoots, drained
4 ounces spinach, stems removes (4 cups)
Hot cooked rice
Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve. Cut beef into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 hour.) Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, green onions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet.
Simmer uncovered until vegetables are crisp-tender, turning vegetables carefully, 8 to 10 minutes. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness about 3 minutes. Repeat with remaining vegetables and beef. Serve from skillet with rice and additional soy sauce.
*1 large whole chicken breast (1 pound), boned and skinned, can be substituted for the beef. (For ease in cutting, partially freeze chicken about 1 1/2 hours.)
1 teaspoon instant beef bouillon
1/2 cup hot water
1/3 cup soy sauce
2 tablespoons sugar
1 pound beef tenderloin or boneless sirloin,* 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 medium carrots, cut diagonally into 1/8-inch slices
1 bunch green onions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (about 4 cups)
1 can (about 8 1/2 ounces) bamboo shoots, drained
4 ounces spinach, stems removes (4 cups)
Hot cooked rice
Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve. Cut beef into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 hour.) Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, green onions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet.
Simmer uncovered until vegetables are crisp-tender, turning vegetables carefully, 8 to 10 minutes. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness about 3 minutes. Repeat with remaining vegetables and beef. Serve from skillet with rice and additional soy sauce.
*1 large whole chicken breast (1 pound), boned and skinned, can be substituted for the beef. (For ease in cutting, partially freeze chicken about 1 1/2 hours.)
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