Beef Sukiyaki

• 2 ounces cellophane noodles
• 3 tablespoons suet or peanut oil
• 6 scallions cut into 1" slices
• 10 shiitake mushrooms abt 8 oz
• 8 ounces chinese cabbage thinly sliced
• 4 ounces snow peas
• bamboo shoots or sliced, or bean sprouts
• 2 tablespoons sugar
• 1 pound top sirloin prime or choice grade very thinly sliced
• 1 cup sake
• 1 cup soy sauce
• 2 cups beef stock or more as necessary
• 8 ounces firm tofu
• 1 trefoil 3 oz of leaves
• sticky rice Short-grain

1. Cook the noodles al dente according to the package directions. Rinse under cold water and cut into 2-inch lengths.
2. Heat half of the suet in a large heavy saute pan or wok over medium-high heat until it begins to melt. Cooking the ingredients in 2 batches, add half of the scallions, mushrooms, cabbage, and snow peas, and toss to coat with hot fat. Stir in half of the sugar and caramelize the vegetables for about 2 minutes. Push the vegetables to the side and add some of the beef in 1 layer, sear until browned on all sides, about 1 to 2 minutes, and then push it aside as it cooks and add more of the beef until you have used half of it; do not overcook.
3. Add 1/4 cup each of sake and soy sauce, about 1 cup of the stock, and half of the tofu. Bring to a boil. Turn down the heat to medium-low, add half of the noodles and trefoil, and simmer briefly, until the vegetables are just cooked, about 2 to 3 minutes. Keep warm while you prepare the second batch, repeating the process. Serve in warm bowls with the rice on the side.

noodles, suet, scallions, shiitake mushrooms, chinese cabbage, snow peas, bamboo shoots, sugar, prime, sake, soy sauce, beef stock, tofu, trefoil, sticky rice

Taken from www.yummly.com/recipe/Beef-Sukiyaki-1648313 (may not work)