Sukiyaki Recipe

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Sukiyaki

Artist:	_	Yield:	2
Categories:	Asian, Beef, Chinese, Ethnic, Japanese	Rating:	0
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Ingredients:

1/2	cup	Canned beef broth
1/2	cup	Dried Chinese mushrooms
1/4	cup	Reduced-sodium soy sauce
8	tsp	Dry sherry
10	oz	Boneless beef sirloin steak
1	tsp	Chinese sesame oil
1/2	cup	Chinese snow peas, stems and
		-strings removed
4	med	Scallions, cut into 1
		-?inch pieces
1/4	cup	Sliced onions
1/2		Garlic clove, minced
1/4	tsp	Minced pared ginger
1	cup	Shredded Chinese cabbage
1/4	cup	Drained canned sliced bamboo
		-shoots

Procedures:

1	In small bowl combine beef broth and mushrooms; let stand for 15 minutes.
2	Remove mushrooms with slotted spoon, reserving broth.
3	Trim off and discard mushroom stems and cut caps into quarters.
4	Add soy sauce and sherry to broth and mix well; set aside broth mixture with mushrooms.
5	Broil steak on rack in broiling pan 5 to 6 inches from heat source, turning once, until rare, about 3 minutes on each side.
6	Remove steak to cutting board and cut into ?inch thick slices.
7	In 12-inch nonstick skillet heat oil over medium-high heat; add snow peas, scallions, onion, garlic, and ginger and saute for 1 minute.
8	Add ?cup reserved broth mixture and continue cooking for 1 to 2 minutes longer.
9	Move vegatables to one side of skillet; add mushrooms, cabbage and bamboo shoots to center of skillet and pour in an additional ?cup broth mixture.
10	Cook until vegetables are tender-crisp, about 3 minutes; move vegetables to opposite side of pan from snow pea mixture.
11	Add steak slices and remaining broth mixture to center of skillet and cook, turning once, until steak is heated through, about 30 seconds on each side.
12	Decoratively arrange steak and vegetables on serving plate and top with any pan juices.
13	[weight watchers new international cookbook]