![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/Beef-Sukiyaki.jpg\")
<\/a><\/p>\n1\/2 lb. dried fettuccine<\/p>\n
1\/4 C. plus 2 T. soy sauce<\/p>\n
1\/4 C. plus 2 T. sake<\/p>\n
1\/4 C. plus 2 T. water<\/p>\n
2 T. sugar<\/p>\n
2 T. vegetable oil<\/p>\n
3\/4 lb. beef sirloin, thinly sliced across the grain and cut into 2-inch lengths<\/p>\n
Salt<\/p>\n
1 medium sweet onion, cut into 1\/2-inch wedges<\/p>\n
8 large shiitake mushrooms, caps only, quartered<\/p>\n
3 scallions, cut into matchsticks<\/p>\n
1 bunch of watercress, thick stems discarded<\/p>\n
1\/2 lb. (about 1\/2 block) firm tofu, cut into 1-inch cubes<\/p>\n
<\/p>\n
In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm. Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 T. of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate. Add the remaining 1 T. of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Beef Sukiyaki 1\/2 lb. dried fettuccine 1\/4 C. plus 2 T. soy sauce 1\/4 C. plus 2 T. sake 1\/4 C. plus 2 T. water 2 T. sugar 2 T. vegetable oil 3\/4 lb. beef sirloin, thinly sliced across the grain and cut into 2-inch lengths Salt 1 medium sweet onion, cut into 1\/2-inch wedges 8 large shiitake mushrooms, caps only, quartered 3 scallions, cut into matchsticks 1 bunch of watercress, thick stems discarded 1\/2 lb. (about 1\/2 block) firm…<\/p>\n