Ingredients
450 g rump steak
1 tsp SIDS CRAZY SALT
200 g rice noodles
1 tsp rice bran oil
200 g firm tofu, cubed
8 fresh shiitake mushrooms, wiped
2 leeks, sliced 2 cm
90 g baby spinach to serve
STOCK:--
6 tbsp SIDS BOYSENBERRY VINEGAR
3 tbsp dark soy
½ cup water
Directions
Trim the fat from the beef then cut into very thin slices and sprinkle with SIDS CRAZY SALT. Blanch the noodles in boiling water for 2 minutes and drain well. For the stock, mix SIDS BOYSENBERRY VINEGAR, soy and water in a small bowl. Wash the spinach and drain well. In a wok, stir-fry the beef 1-2 minutes until cooked but still pink. Pour in the stock, mushrooms, leeks, tofu and cook 4 minutes until leeks are tender.
Serve with the spinach leaves.
HISTORY: Sukiyaki is from the word "suki", which means spade in Japanese, and "yaki" means grill in Japanese. During the Edo period (1603-1868), farmers were too busy to prepare daily food, so they just used suki to cook things like fish and tofu to eat.
