Beef Sukiyaki Sotanghon Recipe

INGREDIENTS

For the sukiyaki sauce

1/2 cup mirin
1/2 cup Japanese soy sauce
1/2 cup dashi stock (1 1/2 teaspoons dashi powder dissolved in 1/2 cup water)
1/2 tablespoon sesame oil
1/2 tablespoon toasted white sesame seeds
2 teaspoons sugar
2 cloves garlic, sliced thinly

2 tablespoons vegetable oil
100 grams beef sirloin or rib eye, sukiyaki-cut
1/3 cup sliced firm tofu
100 grams Chinese cabbage (Baguio pechay), cut into 1-inch pieces
1 small carrot, sliced into thin rounds
1/4 cup thinly sliced white onions
1/8 cup green onions, cut into 2-inch pieces
250 grams vermicelli noodles (sotanghon), soaked in water until soft and drained

DIRECTIONS 

1. Make the sukiyaki sauce: Combine all the ingredients on a bowl; set aside.
2. Heat in a medium wok. Add beef, stir fry for about 2 minutes. Add tofu and cook for a few seconds.
3. Add cabbage, carrot, onion, and green onion. Cook for about 2 to 3 minutes or until vegetables are tender.
4. Add noodles and sukiyaki sauce. Toss to combine.

Source : Yummy