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Sukiyaki

by Karen Dietemeyer

Large recipe!
 
As neededvegetable, olive or peanut oil
1 1/2 lbsround steak
6 stalkscelery sliced
3green bell peppers, chopped
3 bunchesgreen onions, sliced
one canno sodium bean sprouts, drained & rinsed
one canno sodium bamboo shoots, drained & rinsed
one canno sodium sliced water chestnuts, drained & rinsed
8 to 12 ozfresh spinach, stems removed & torn into bite-sized pieces
1/2 CAngostura (or low sodium) soy sauce
12 ozyolk-free egg noodles, cooked & drained
1/2 Chomemade beef broth
6 Tsugar
one package  fresh mushrooms, sliced and sauteéd

Fry steak in oil in very large pan until done. Drain grease, remove steaks to cool. When cool enough, chop into bite-sized pieces

Put steak pieces back into pan and add sugar, soy sauce and beef broth. Cook 3 minutes.

Add mushrooms and heat through

Add all raw vegetables except spinach, and all canned vegetables. Stir after each addition

Put noodles into a very large bowl. Add meat mixture and thoroughly stir together. Stir in spinach. When the spinach wilts, it's ready

Serve over rice, if desired

 
Sodium content in milligrams
 
1 1/2 lbs boneless round steal 420
6 stalks celery 210
3 green bell peppers 3
3 bunches green onions (scallions) 24
one can (1 1/3 C)   LaChoy no sodium bean sprouts 40
one can (one C) LaChoy no sodium bamboo shoots 10
one can (one C) LaChoy sliced water chestnuts 12
8 to 12 oz fresh spinach 66
1/2 C Angostura soy sauce 1920
12 oz egg noodles 90
1/2 C homemade beef broth 60
to taste fresh mushrooms   1 per 1/2 C
 
Recipe total = 2856 mg
 

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