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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. boneless rib-eye steak (frozen for an hour or two, to make it easier to slice and cut, across the grain, into very thin slices. Set aside in the fridge.)
- 14 oz. firm tofu (Pack, drained, cut in half lengthwise, then each long half cut into 9 or 10 slices.)
- 4 oz. cellophane noodles (Japanese, soaked in hot water for 10 minutes to soften, drained and set aside.)
- 2 Tbsp. canola oil
- 1 yellow onion (medium, halved and sliced)
- 1 bunch scallions (trimmed)
- 12 shiitake mushrooms (cleaned and stemmed, patted dry)
- 2 carrots (peeled and sliced)
- 2 cups napa cabbage (roughly chopped)
- 1/2 cup soy sauce
- 1/2 cup mirin (sweet rice wine)
- 1/4 cup sake
- 4 Tbsp. sugar
- 1 1/2 cups water
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories830Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium1930mg80% |
| Potassium1190mg34% |
| Protein47g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber7g28% |
| Sugars17g |
| Vitamin A110% |
| Vitamin C40% |
| Calcium80% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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