Sukiyaki [0000030]

Ingredients:

1 lb thinly sliced beef (such as ribeye or sirloin)
1/2 cup gluten-free soy sauce
1/4 cup gluten-free mirin
1/4 cup sake (Japanese rice wine)
2 tablespoons sugar
1 tablespoon vegetable oil
1 onion, thinly sliced
2 carrots, julienned
1/2 napa cabbage, sliced
1 bunch enoki mushrooms, trimmed
1 block firm tofu, cut into cubes
4 green onions, cut into 2-inch lengths
2 cups shirataki noodles, rinsed and drained
Cooked rice for serving

Steps:

In a bowl, mix gluten-free soy sauce, gluten-free mirin, sake, and sugar to create the sukiyaki sauce. Set aside.
Heat vegetable oil in a large skillet or sukiyaki pan over medium heat.
Add sliced beef to the pan and cook until browned. Pour a small amount of the sukiyaki sauce over the beef.
Add sliced onions and julienned carrots to the pan, cooking until slightly softened.
Pour the remaining sukiyaki sauce into the pan. Add napa cabbage, enoki mushrooms, tofu cubes, green onions, and shirataki noodles.
Allow the ingredients to simmer in the sauce until vegetables are tender and the flavors meld.