Japanese Beef and Vegetables: Sukiyaki

• 3 ounces peanut oil, plus 3 ounces
• 1 1/2 pounds beef top round, trimmed and cut into julienne
• 4 ounces soy sauce
• 2 tablespoons granulated sugar
• 10 scallions, washed, trimmed and cut into 1-inch strips
• 10 ounces peeled and julienned Spanish onion
• 10 ounces mushrooms, washed, stems trimmed and thinly sliced
• 1 pound tofu, cut into small dice
• 10 ounces spinach, washed, stemmed and cut chiffonade
• 8 ounces bamboo shoots, julienned
• 10 ounces mirin (available in Asian markets)
• 1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

1. In a wok, heat 3 ounces of peanut oil.
2. Add beef strips and stir-fry quickly, just to brown meat.
3. Season with soy sauce and sugar, then remove and set aside.
4. Clean the wok, and heat the remaining 3 ounces of peanut oil.
5. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots.
6. Stir-fry quickly, about 2 minutes.
7. Add mirin and noodles and return cooked meat to the mixture.
8. Stir-fry an additional minute or just until hot and well-incorporated.
9. Remove from wok and serve at once on a preheated dinner plate.

peanut oil, soy sauce, sugar, scallions, onion, mushrooms, chiffonade, bamboo shoots, mirin, shirataki noodles

Taken from www.foodnetwork.com/recipes/japanese-beef-and-vegetables-sukiyaki-recipe.html (may not work)