Beef Sukiyaki
What You Will Need
Ingredients
- 1 cup green onion, sliced
- 2 leaves of napa cabbage, sliced
- 1 lb. beef, thinly sliced
- 2 tsp. olive oil
- 1 cup shiitake mushrooms
- ½ cup kimchi
- 1 piece tofu, cut into 1" pieces
- 2 fried eggs, for topping
Sauce Mix
- ¼ cup Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce
- ¼ cup Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- ¼ cup mirin
- 1 cup vegetable stock
- ¼ cup sugar
Made with
Lee Kum Kee products
How to make it
Mix the Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce with Lee Kum Kee Panda Brand Premium Cooking Soy Sauce in a bowl along with the mirin, vegetable stock and sugar.
Arrange all the sliced vegetables onto a serving plate.
Heat the electric skillet to medium high heat and add in oil and quickly brown the meat, then move to one side of the pot. Add in the other vegetables and tofu around in a circle filling it all up. Add the sauce you’ve made over everything, then cover and bring to a boil and cook for 2 minutes.
Flip everything over and cook for another couple minutes.
In a small skillet, fry two eggs for 2 minutes until sunny side up, then place on top. Serve and enjoy.
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