Beef and Spinach Sukiyaki
- Total Time
Japanese people consider sukiyaki the perfect food to have when friends or relatives get together, because of the easy one-pot cooking style.
uncooked capellini8 oz, or angel hair pasta
vegetable oil4 tsp
uncooked trimmed beef tenderloin1 pound(s), trimmed of all visible fat, cut lengthwise in half, then cut crosswise into very thin slices
cooked green cabbage½ pound(s), Napa, cut into 1-inch pieces
uncooked scallion(s)7 medium, or 1 bunch, cut into 1-inch pieces
fresh mushroom(s)6 oz, white, halved, or quartered if large
reduced-sodium chicken broth1 ¼ cup(s)
sake⅓ cup(s), or dry white wine, or dry vermouth
low sodium soy sauce¼ cup(s)
firm tofu½ pound(s), cut into 1⁄2-inch cubes
fresh spinach6 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.