Sukiyaki (Gluten Free) 1 package Cellophane Noodles (bean threads, glass noodles) ½ Cup Beef Broth ½ Cup Gluten Free Teriyaki ¼ Cup Dry Sherry 1-Tablespoon Sugar 3 tbsp. toasted sesame oil 1 lb Tenderloin (venison/beef) cut crosswise into very thin strips 6 oz. shitake mushrooms sliced 8 oz. firm tofu cut into 1-inch cubes 6 green onions cut ½ lb fresh spinach 1. Allow meat to soak in teriyaki for a couple hours (this is not the teriyaki included in the recipe). 2. Place noodle in bowl and cover with hot water. Let stand 15 minutes and cut into 4 inch pieces and set aside. 3. Combine broth, teriyaki sauce, sherry, and sugar in a small bowl. 4. Heat oil in heavy cast iron pan or wok and brown beef. Remove to separate bowl. 5. Stir fry mushrooms and onions, remove. Stir fry tofu and then add broth mixture. 6. Add everything back into the pan, along with noodles and spinach and bring to boil to get everything hot! Serve! This recipe is from the Gluten Free Bible. I made it November 24, 2013 for Mom, Dad, Elisabeth, and John. It was fabulous! Very easy to make and comes together last minute very quickly as long as prep work is done.
Posted on: Tue, 26 Nov 2013 00:29:08 +0000
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