{MONDAY'S MENU} BEEF SUKIYAKI from the kitchen of Amber Linderman

Amber is our cousin. Amber Harris, those of you from PG High will remember her as. She is really quite amazing. Cooking is just one of her MANY talents!

When she posted this the other day, I SO had to try it! It was really quite easy and TOTALLY delish! "Comfort food" is the term Amber used to descibe it. I would have to say I agree! You should totally give this one a try.

Chop 4 GREEN ONIONS, using all of the whites and some of the green part.

Thinly slice 1/2 head of BROCCOLI.

Do more if you like Broccoli a lot. Next time, I would totally do the full head!

Shred 1/2 of a large head of GREEN CABBAGE.

Mince or crush 4 CLOVES OF GARLIC

1-2 lbs. thinly sliced RIB EYE STEAK.

You want this paper thin! To get it there the easiest you can put the thawed meat in the freezer for 30 min before cutting. Use a sharp knife.

*Not pictured: 1 lb. Japanese Noodles. These can be found in the Asian section of your grocery store, OR you can use Ramen Noodles. Cook them until Al Dente, strain, set aside. Do not add seasoning.

SAUCE:

1/2 c. Soy Sauce

1/2 c. Sweet Cooking Rice Wine ( Try as I might I could not find this! I used Chicken Broth)

5 Tbs. Sugar

1 Tbs. Sesame Oil

*Mix together and set aside.

Heat a little olive oil in a Wok or large pan.

Add Green Onions. Saute for a minute or two.

Add Garlic & Beef. Keep moving to keep the meat pieces cooking evenly.

Let it cook until barely done. Pour in mixed sauce. Let simmer for a minute.

Add Broccoli & Cabbage. Cover and cook 5 min.

Now add pre-cooked and drained noodles. Stir Well.

Skooch everything over a bit. Crack 2 eggs into pan.

Scramble the eggs and let them cook a bit. Then stir into the mixture.

Cook until most of the liquid is absorbed by the noodles.

SERVE!

SO YUMMY!