- 1/2 pound thinly sliced roast beef, cut into strips
- 1 bunch fresh spinach, rinsed and stemmed
- 12 ounces fresh button mushrooms, halved
- 1 (10.75 ounce) can beef stock, divided
- 1/2 cup thinly sliced onion
- 3 tablespoons sake, or to taste
- 3 tablespoons soy sauce, or to taste
- In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.
06/19/2019
recipepes.com
fake sukiyaki, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
