Ingredients:
200g Beef Sirloin (Sukiyaki cut)
1/2 Cup Soy Sauce
1 pc Sliced Medium Onion
1 pc Sliced Half Moon Small Carrot
1 Stalk Sliced Celery (Reserve Leaves)
3 pcs (10g) Dried Shiitake Mushrooms (Soaked Overnight and Sliced - Reserve 3/4 Broth)
2 - 3 Pcs (10g) Tenga Ng Daga Mushrooms (Soaked Overnight and Sliced)
3 Tbsp Brown Sugar
2 1/2 Cups Meat Broth of Water
100g Tofu
75g Sotanghon
100 g Chinese Cabbage (Cut into Wide Strips)
3 pcs Eggs (Whole)
1 Stalk Sliced Leek
Cooking Procedure:
1. Mix beef and 2 tablespoons of soy sauce. Sauté by batch in 2-3 tablespoons oil until brown. Set aside. Season tofu with 1 tablespoon of soy sauce. Set aside.
2. In the same pan, sauté onion, carrot, celery and mushrooms. Add remaining soy sauce, brown sugar then stir. Add broth including mushroom broth and 1/4 teaspoon pepper. Cover and simmer for 5 minutes.
3. Add tofu, sotanghon, and beef. Allow to simmer. Add cabbage and egg. Turn off heat. Top with leeks. Garnish with celery leaves.
Makes 5 servings (5 cups)
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