Mild Asian Dinner

I had some sirloin left over from my fondue party. This was a perfect use for it!

The flavor is a nice, subtle asian. The cabbage and bamboo shoots stay fairly crisp.

This dish is very similar to a teriyaki. The soy sauce, beef stock and sugar mix well to give you a teriyaki-ish sauce.

I serve the dinner with squid ink noodles. I have had them in the pantry for a while and was waiting for a good dish to serve them with.

I think this was that dish! The pasta held up nicely with the heavy protein mixture.

SUKIYAKI

2 Pounds Sirloin Steak, Sliced

2 Ounces Beef Suet or 3 Tablespoons Oil

6 Scallions, Sliced

1 Can Bamboo Shoots

2 Cups Sliced Mushrooms

1/2 Cup Sliced Chinese Cabbage

1/2 CUp Cubed Soybean Curd (Tofu)

1/2 Cup Soy Sauce

1/2 Cup Beef Stock

1 Teaspoon Sugar

Heat the suet or oil in a wok or skillet. Sauté sirloin until browned, remove from pan or push to the side. Add the onion, scallions, mushrooms and cabbage. Sauté until golden, about 7 minutes. Mix together the soy sauce, stock and sugar. Pour liquid into vegetables a little at a time and mix until hot. Sauté tofu if desired to form a brown crust. Add bamboo shoots, tofu and reserved meat to the vegetables. Cook 4 minutes. Adjust seasonings. Serve over rice.