Beef and spinach sukiyaki
8 oz, or angel hair pasta
Uncooked trimmed beef tenderloin
1 pound(s), trimmed of all visible fat, cut lengthwise in half, then cut crosswise into very thin slices
Cooked green cabbage
½ pound(s), Napa, cut into 1-inch pieces
7 medium, or 1 bunch, cut into 1-inch pieces
6 oz, white, halved, or quartered if large
Reduced-sodium chicken broth
⅓ cup(s), or dry white wine, or dry vermouth
Low sodium soy sauce
½ pound(s), cut into 1⁄2-inch cubes
6 oz, fresh baby leaves
- Cook the pasta according to package directions in a large heavy pot; drain. Rinse under cold running water; drain again. Wipe the pot dry.
- Meanwhile, heat the oil in the same pot over medium heat. Sprinkle the sugar evenly in the pot and cook, stirring frequently, until the sugar turns caramel-colored, about 2 minutes. Add half of the beef and cook over medium-high heat until just cooked through, about 2 minutes. Transfer the beef to a plate. Repeat with the remaining beef. Reduce the heat to medium to prevent the sugar from burning, if necessary.
- Return the beef to the pot along with the pasta, cabbage, scallions, mushrooms, broth, sake, and soy sauce. Bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the tofu and spinach; cook until the spinach wilts, about 1 minute. Yields generous 1 cup per serving.