This recipe was first introduced to me by one of my room mates while at university. It encompasses many of the features of real sukiyaki, but is not cooked at the table. It is a nice quick dish which feels like comfort food.
When it was originally crafted, beef broth and soya sauce were filled with salt. Today we can purchase them unsalted or low sodium, allowing the cook to decide how much salt needs to be used.
Mock Sukiyaki
Print recipe| Serves | 4 |
Ingredients
- 1 Lb. or 500 gm top sirloin (cut into very thin strips)
- 1 large onion (large dice or thinly sliced)
- 1 1/2 Cups (375 ml) unsalted beef broth
- 1 1/2 Tbsp low sodium soya sauce
- 1/2 Tsp salt or to taste
- 1 cup sliced celery
- 1 red or green or yellow sweet pepper
- 1 cup sliced mushrooms (I prefer cremini for the flavour, but white mushrooms will do)
- 1 cup broccoli flowerets or zucchini sliced on the diagonal
- 1 Tbsp corn starch (dissolved in 3 tbsp water)
- good grinding of pepper
Directions
| In skillet brown steak in 1 tbsp olive oil over a high heat, turning the meat so that it sears all sides; do it a little bit at a time so that the steak does not steam. Remove the meat as it cooks and place it in the lid of the frying pan(Why dirty another dish, when you will be using the lid eventually?). When all the meat has been cooked, add the onion and cook for 2 - 3 minutes, scraping up the brown bits. Then, add the meat back into the pan and add the broth, salt and soya sauce. Cover and simmer this for 10 - 12 minutes. | |
| Then add the vegetables (it doesn't matter if you have these exact vegetables, you can add whatever you have). Simmer until the vegetables are crisp-tender. | |
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Combine the water with the cornstarch and stir until it is all liquid. Stir this into the mixture and cook until it is thickened. Season with freshly ground pepper. Serve with "Easy Steamed Rice"  | |
Easy Steamed Rice
| Serves | 2 |
Ingredients
- 1/2 cup uncooked rice (makes 1 cup of cooked rice)
- 1/2 Tsp salt
- 3 - 4 Cups of water or chicken, beef or vegetable broth
Directions
| Bring the water and salt to a rolling boil. Add the rice and stir it to prevent it from sticking to the bottom. Cook the rice in the boiling water for 10 minutes. | |
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Drain the rice into a strainer and then fill the bottom of the saucepan that you just used with about 2 - 3 inches of water. Place the strainer on the saucepan (ensure that the rice is not sitting in water. Cover the strainer and bring the water to a boil (steaming the rice). Cook for at least 20 minutes, but can continue to steam it until it is ready to be eaten. To increase the number of servings, just add more rice to the boiling water and follow the other steps.  | |
| Variation 1 | |
| I will often cook some onions and mushrooms in a small frying pan and add them to to the cooked rice before serving. Sometimes I just add a tablespoon of butter to the rice and stir it in. | |
| Variation 2 | |
| If you would like to cook brown rice, increase the initial cook time in the water from 10 to 14 minutes and then steam it until it is tender. | |
| Variation 3 | |
| Cook the rice in chicken, beef or vegetable broth instead of water for the first 10 minutes and then steam over water as described above. | |