Weekend Recipe: Beef Sukiyaki
I had a hankering to eat Beef Sukiyaki last week. In case you don't know Beef Sukiyaki is essentially a slightly sweet savoury stew of very thinly sliced beef and onions. And it goes so well over rice.
I made this dish before but it just wasn't right. The real trick is making sure the beef is thinly sliced. As thin as you can manage, and the trick to that is to put the beef in the freezer for about 2 hours then slicing it.
This try turned out very well. Its still not quite as thin as japanese shops have it but then again they might use a machine to cut the beef and I'm not spending $100+ on a slicing machine.
Ingredients:
1-2 pound Beef (thinly sliced beef)
1 Large Onion (Thinly sliced)
15+ Chinese Mushrooms
For sukiyaki sauce:
1/3 Mirin Sauce
1/3 cup soy sauce
1/3 cup Chinese cooking wine
1/4-1/2 cup water
2-3 cups Rice
I bought Flank Steak cut of beef and put it in the Freezer for 2 hours. So its cold and holds its shape without being even close to frozen. This made cutting thin slices much much easier.
The good news is that cutting the beef is the hardest part of the job. I next fried the thinly sliced beef in batches to ensure that they were all cooked properly. I used olive oil for frying, and pan fried them to about slightly pink and releasing some of its juice and put the cooked beef in a bowl.
After about 3-4 batches (all beef slices cooked), I cooked the onions till yellow and soft (about 5 mins), Add in mushrooms, then added all the cooked beef and all the liquid into the pot. Next bring to a bowl and taste. If there is too much liquid, you can simmer it down.
The Mirin sauce removes the need to add sugar. Beef-Sukiyaki is slightly sweet. The ending sauce might be a bit salty but that's ok. When poured over steamed rice its excellent! Japanese Sticky rice would be best for Beef-Sukiyaki but jasmine rice works just as well.
1. Put Beef in Freezer for 2 hours
2. Slice Beef thinly
3. Slice Onions thinly
4. Slice mushrooms
5. Fry beef in batches till slightly pink (Retain Liquid)
6. Fry Onions till yellow (Cook for 3mins)
7. Add in Mushroms (Cook for 3mins)
8. Add in the Beef
9. Add in all the liquids
10. Bring to a bowl
11. Simmer till cooked and liquid slightly
I made this dish before but it just wasn't right. The real trick is making sure the beef is thinly sliced. As thin as you can manage, and the trick to that is to put the beef in the freezer for about 2 hours then slicing it.
This try turned out very well. Its still not quite as thin as japanese shops have it but then again they might use a machine to cut the beef and I'm not spending $100+ on a slicing machine.
Ingredients:
1-2 pound Beef (thinly sliced beef)
1 Large Onion (Thinly sliced)
15+ Chinese Mushrooms
For sukiyaki sauce:
1/3 Mirin Sauce
1/3 cup soy sauce
1/3 cup Chinese cooking wine
1/4-1/2 cup water
2-3 cups Rice
I bought Flank Steak cut of beef and put it in the Freezer for 2 hours. So its cold and holds its shape without being even close to frozen. This made cutting thin slices much much easier.
The good news is that cutting the beef is the hardest part of the job. I next fried the thinly sliced beef in batches to ensure that they were all cooked properly. I used olive oil for frying, and pan fried them to about slightly pink and releasing some of its juice and put the cooked beef in a bowl.
After about 3-4 batches (all beef slices cooked), I cooked the onions till yellow and soft (about 5 mins), Add in mushrooms, then added all the cooked beef and all the liquid into the pot. Next bring to a bowl and taste. If there is too much liquid, you can simmer it down.
The Mirin sauce removes the need to add sugar. Beef-Sukiyaki is slightly sweet. The ending sauce might be a bit salty but that's ok. When poured over steamed rice its excellent! Japanese Sticky rice would be best for Beef-Sukiyaki but jasmine rice works just as well.
1. Put Beef in Freezer for 2 hours
2. Slice Beef thinly
3. Slice Onions thinly
4. Slice mushrooms
5. Fry beef in batches till slightly pink (Retain Liquid)
6. Fry Onions till yellow (Cook for 3mins)
7. Add in Mushroms (Cook for 3mins)
8. Add in the Beef
9. Add in all the liquids
10. Bring to a bowl
11. Simmer till cooked and liquid slightly
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Hello
Well done on your Beef Sukiyaki
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Wednesday, August 15, 2012 10:03:00 PM
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