 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a recipe from an old church cookbook I got at a thrift store. I've had my eye on this recipe for a long time! It looks really interesting and delicious. Ingredients:
6 large tangerines |
2 tablespoons sugar |
2 lbs sirloin steaks |
2 tablespoons salad oil |
3 cups celery, thinly sliced |
1 cup green onion, cut in 1-inch pieces |
1/3 lb mushroom, sliced |
1 (5 ounce) can water chestnuts, drained and sliced |
1 (5 ounce) can bamboo shoots (optional) |
1 teaspoon grated tangerine peel |
1/3 cup tangerine juice |
1/2 cup soy sauce |
2 tablespoons sugar |
1 tablespoon lemon juice |
Directions:
1. Peel, section and seed tangerines.
2. Sprinkle with sugar.
3. Set them aside to sweeten.
4. Thoroughly combine all sukiyaki sauce ingredients. Set aside.
5. Trim meat and slice into thin strips about 1/8 thick.
6. Heat oil in very large skillet or work and saute meat just until the pink color is gone.
7. When the meat is cooked, drain the juices and add the vegetables and sukiyaki sauce.
8. Simmer 1 to 2 minutes, then add sweetened tangerines, heating only until warm. Serve with rice.
|
|