Dinner Last Night: Beef Sukiyaki

Last night, I made a version of Beef Sukiyaki that came out just great.  All notes are at the bottom. I found the recipe in the Best of the Best Alabama book - from Quail Ridge Press. I love the BOTB Books as the recipes are all simple and the ingredients are simple to find at the market. They are all culled from community and Jr League books across the country. I adapted the recipe using beef tenderloin instead of what they asked for. This is what i had.

I made notes on everything i omitted or what I substituted. It was terrific. For my non-dieting family I served it with white basmati rice and the vegetables from the dish. For me, the Somersize Queen, I served it alone since there were so many veggies in the recipe.

                     *  Exported from  MasterCook  *

                                 Sukiyaki

Recipe By     : recipe from Beverly Sills, Bravo! Applaudable Recipes.
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   beef suet -- chopped (omitted)
   1      bunch         green onions -- finely chopped
   3      cups          onions -- thinly sliced
   1      8 oz can      bamboo shoots -- drained
     1/3  cup           blanched almonds -- omitted*
   1      lb pkg        spinach -- cut in 1" strips
   1      8 oz can      water chestnuts -- drained
   1      lb pkg        bean sprouts -- washed & dried
   1      bunch         celery -- chopped
   1      cup           sliced fresh mushrooms -- I used dried**
   3      lb            london broil beef*** -- in 1/8" thick slices
     1/3  cup           sugar (omitted)
                        soy sauce -- to taste
     1/3  cup           tomato juice
     1/3  cup           worcestershire sauce
   1      lb            bean curd -- in little dice
     3/4  cup           chicken stock

Over a hibachi (outdoors in summer; in an indoor fireplace in winter, or on a well-insulated card table), coat a chinese wok with suet. Stir in onions, bamboo shoots, almonds, spinach, water chestnuts, bean sprouts and celery. Cook 5 minutes. Add mushrooms, mix and stir for 5 minutes. Add meat, sugar, soy sauce, tomato juice, worcestershire sauce, and bean curd. Mix and cook 15 minutes, stirring frequently. Pour in chicken stock and cook another 8-10 minutes. Serve with rice. Serves 8.

Risa's notes:

I made enough for 4 people, used reduced sodium soy sauce, and cooked it a bit less as not to toughen the filet mignon. I served it over rice for Trev & Steve, on a bed of the veg for me. It was quite enough food for the 3 of us, and I had leftover for tomorrow's lunch.

I used an indoor wok over high heat on the stove.

Best of the Best Alabama, Quail Ridge Press 1989

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NOTES : Risa's notes:

* I omitted the almonds as trevor is allergic
** I used dried shiitake mushrooms that I hydrated in some boiling water. I drained them through a sieve and saved the broth to use later in the recipe.

I used reduced sodium soy sauce, used vegetable oil for the suet,  omitted the green onions as I didn't have any, omitted the bamboo shoots, and halved the recipe.

RisaG