Beef and Vegetables

Suki Yaki

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This excellent Japanese dish is cooked on the table in the dining room, over a spirit lamp and in a special saucepan. It consists of beef, cut in extremely thin slices, spring onions, leeks, bamboo shoots, watercress, tofu, all browned in a little fat, then moistened with stock, sprinkled with 1 tablespoon of sugar and 1 of Shoyu. It is simmered for 15 to 20 minutes, and each person helps himself from the saucepan, and more meat and vegetables are added for a second helping.