Beef Sukiyaki

• 1 1/2 cups prepared dashi stock
• 3/4 cup soy sauce
• 3/4 cup mirin
• 1/4 cup white sugar
• 8 ounces shirataki noodles
• 2 tablespoons canola oil
• 1 pound beef top sirloin, thinly sliced
• 1 onion, thinly sliced
• 1 tablespoon canola oil
• 2 stalks celery, thinly sliced
• 2 carrots, thinly sliced
• 5 green onions, cut into 2 inch pieces
• 4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
• 1 (14 ounce) package firm tofu, cut into cubes

1. Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
2. Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
3. Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
4. Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

stock, soy sauce, mirin, white sugar, noodles, canola oil, sirloin, onion, canola oil, stalks celery, carrots, green onions, mushrooms, firm tofu

Taken from www.allrecipes.com/recipe/231781/beef-sukiyaki/ (may not work)