Sukiyaki - Loleen G

This recipe was VERY easy and quick and would serve approx 8-10 adult people.  I am a stir-fry fan so I really liked it!  The first picture is a picture the first night before I was able to find Yam Noodles, so I served it with Chicken Bouillon Rice and Chinese Noodles.  

The Yam noodles were very interesting.  They are the little worm looking items in the dish.  We bought them at the health food store near Dads.  They came in a small plastic bag.  They were milky white, soft and squishy, in some slimy liquid.  We drained and rinsed them, then added them for the left-overs serving.  They seemed to shrink instead of grow as they cooked.  Odd.  I have always wondered what the little curly noodles in oriental food were and now I know.  Yam noodles are gluten free so that was a bonus for our family.  The only thing I might change is dilute the soy sauce by about 1/2 C. Soy Sauce and 1/4 C.Water.  It was a little strong and salty for me.  In the instructions it calls for other vegetables but none are listed.  We only used the ones listed.  Thank you Natalie for this great idea.  I love having a reason to try more of these recipes.  This has been a lot of fun and sometimes very entertaining.

Sukiyaki - Loleen G.

3/4 lb. round or Sirloin Steak                                           3/4 C. Soy Sauce                                                 
2 lg. Carrots, cut in strips or rings                                     1 C. Water
1 bunch Green Onions, chopped                                      3/4 C. Brown Sugar                    
6 sticks Celery, sliced                                                      1 pkg. Yam Noodles                              
2 round Onions, sliced                                                     1 can or bag Chinese Noodles
2 C Bamboo Shoots, sliced                                             Rice, Cooked to serve with Sukiyaki

Slice steak thin, each piece about 1/4" x 2".  Cut up all of the vegetables.  Put 2 TBS. oil in very hot skillet.  Add steak and stir until browned.  Add soy sauce, sugar and water.  Bring to boil.   Add bamboo shoots, carrots, round onions and celery.  Cook 5 min.  Add yam noodles and cook 5 min.  Add green onions and mix with other vegetables for a few seconds.  Serve immediately over Chinese Noodles or Rice.  Serves 10