Sukiyaki Stir Fry Recipes

SUKIYAKI

Steps:

• Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.

EASY SUKIYAKI STYLE BEEF STIR FRY

Steps:

• Cut the beef in strips and cut the veges in pieces.
• Fry beef with butter then add veges and fry till they are cooked.
• Add brown sugar and soy sauce and simmer for 2-3 minutes.
• Sprinkle on sesame seeds!
• You can use any kind of your favorite vegetables.
• Serve it with rice or Udon noodles.

SUKIYAKI STIR-FRY

Steps:

• Cook rice according to package directions and place meat in freezer to firm it up for slicing. When rice is 10-15 minutes away from serving, remove the meat from freezer and cut it into slices no more than 1/8 inch thick.
• Combine the tamari and beef stock in a small pot over low heat.
• Heat about 2 tablespoons of oil over high heat in a large, nonstick skillet. When the oil starts to smoke, add the meat and stir-fry 4-5 minutes, until caramelized. Remove meat from pan and reserve on a platter.
• Heat remaining 2 tablespoons of oil in the same pan the meat was cooked in and add the onion, mushrooms, bok choy, bamboo shoots and scallions, and stir-fry 3-4 minutes.
• While the veggies are cooking, beat egg yolks in a small bowl and pour a little of the warm tamari beef broth into the yolks -- be careful not to add the hot liquid too quickly or you will scramble the egg yolks and have to start over. Once the yolks are whisked up with the hot liquid, add it back to the pot and place over medium low heat, whisking for 2 minutes or until slightly thickened. If you are not comfortable using egg yolks, combine a tablespoon of cornstarch with the warm soy broth then whisk into sauce.
• Once the sauce has thickened, add it to the pan with the veggies along with the reserved meat. Toss to combine and heat through.
• To serve, top each portion of the stir-fry with a scoopful of brown rice. Garnish each serving with sesame seeds.

SUKIYAKI

Steps:

• Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
• Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

JAPANESE BEEF AND VEGETABLES: SUKIYAKI

Steps:

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

TERIYAKI CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.