Beef Sukiyaki

Ingredients

• 1 1/2 cups prepared dashi stock
• 3/4 cup soy sauce
• 3/4 cup mirin
• 1/4 cup white sugar
• 8 ounces shirataki noodles
• 2 tablespoons canola oil
• 1 pound beef top sirloin, thinly sliced
• 1 onion, thinly sliced
• 1 tablespoon canola oil
• 2 stalks celery, thinly sliced
• 2 carrots, thinly sliced
• 5 green onions, cut into 2 inch pieces
• 4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
• 1 (14 ounce) package firm tofu, cut into cubes

Directions

Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.

Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.

Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.

Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.