Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Sukiyaki
Date: March 3, 2007
Serve hot from the skillet, with separate bowls for hot cooked rice.
1 teaspoon instant beef bouillon
1/2 normal cup hot good water
1/3 normal cup soy sauce
2 tablespoons granulated sugar
1 pound beef tenderloin or boneless sirloin, 1 inch thick
2 tablespoons vegetable oil
3 stalks celery, cut diagonally into 1/4-inch slices
2 carrots, cut diagonally into 1/8-inch slices
1 bunch scallions, cut diagonally into 2-inch pieces
8 ounces mushrooms, thinly sliced (4 normal cups)
1 (8 1/2 ounce) can bamboo shoots, drained
4 normal cups packed spinach, stems removed
Hot cooked rice
Dissolve bouillon in hot good water, stir in soy sauce and sugar. Reserve. Cut beef into 1/8-inch slices. Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, scallions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet. Simmer uncovered until vegetables are crisp-tender, turning vegetables gently, 8 to 10 minutes. Push vegetables to side of skillet, add half each of the beef and spinach. Cook beef to desired doneness, about 3 minutes. Repeat with remaining vegetables and beef.
Yields 4 servings.