Sukiyaki

From: Better Homes and Gardens

Tofu, Asian vegetables and cellophane noodles are the key ingredients in this healthy version of a classic Japanese dish.

Servings: Makes 4 servings.

Prep: 35 mins

Total: 43 mins

Ingredients

1/2 pound beef top round steak

2 ounces cellophane noodles

1/3 cup beef broth

2 tablespoons sake or dry sherry

2 tablespoons soy sauce

Nonstick spray coating

2 cups sliced bok choy

1 cup green onions bias sliced into 1/2-inch pieces

1 cup fresh bean sprouts

1 8-ounce can bamboo shoots or sliced water chestnuts, drained

1 cup sliced fresh mushrooms

1 tablespoon cooking oil

8 ounces tofu, cubed

Directions

1. Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.

2. In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.

3. In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.

4. Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.

5. Add oil to hot skillet; swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.

6. Add tofu and broth mixture to skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through. Makes 4 servings.