I don't know if we have the same recipe, but here are the instructions for sukiyaki beef from my Japanese cookbook:
1 lb. 6 oz. well-marbled beef sirloin, without bone, sliced thinly. Add a quarter of the wari-shita sauce to the pan. When it starts to bubble, add a quarter of the vegetables, tofu and shirataki. Add four slices of beef to the pan. As they change colour, remove them immediately from the pan and dip into the egg.
This is an excerpt from a much longer recipe, just the parts that refer to cooking the beef. The recipe assumes you have a sukiyaki pan and a portable table stove. I have neither, so I've never actually made this dish. The beef recipe just before the sukiyaki is actually more intriguing, if you like rare beef:
1 1/4 lb. chunk of beef thigh
Mix the marinade ingredients in a small pan and warm through till the sugar has dissolved. Remove from the heat and leave to cool. Sprinkle the beef with the salt and rub into the meat. Leave for 2-3 minutes, then rub the oil in evenly. Fill a large bowl with water. Heat a griddle. Sear the beef, turning until a depth of 1/4 in. of the flesh is cooked. Immediately plunge the meat into the water for a few seconds [this immediately stops the cooking]. Wipe the meat and immerse fully in the marinade for 1 day.
You eat the beef by slicing it cold and dipping it in the marinade, with a few simple garnishes (cucumber, grated garlic) for flavor. If you're interested in the full recipe, I'd be happy to send it to you.
For my orange teriyaki beef with noodles recipe, I cheat and use fresh stir-fry beef strips that are already cut. You saute them 2-4 minutes in a skillet, remove them, then return them to the skillet, with the other ingredients, to cook for 2-3 minutes more before serving hot. I've never had trouble with the beef strips being tough.
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1 lb. 6 oz. well-marbled beef sirloin, without bone, sliced thinly. Add a quarter of the wari-shita sauce to the pan. When it starts to bubble, add a quarter of the vegetables, tofu and shirataki. Add four slices of beef to the pan. As they change colour, remove them immediately from the pan and dip into the egg.
This is an excerpt from a much longer recipe, just the parts that refer to cooking the beef. The recipe assumes you have a sukiyaki pan and a portable table stove. I have neither, so I've never actually made this dish. The beef recipe just before the sukiyaki is actually more intriguing, if you like rare beef:
1 1/4 lb. chunk of beef thigh
Mix the marinade ingredients in a small pan and warm through till the sugar has dissolved. Remove from the heat and leave to cool. Sprinkle the beef with the salt and rub into the meat. Leave for 2-3 minutes, then rub the oil in evenly. Fill a large bowl with water. Heat a griddle. Sear the beef, turning until a depth of 1/4 in. of the flesh is cooked. Immediately plunge the meat into the water for a few seconds [this immediately stops the cooking]. Wipe the meat and immerse fully in the marinade for 1 day.
You eat the beef by slicing it cold and dipping it in the marinade, with a few simple garnishes (cucumber, grated garlic) for flavor. If you're interested in the full recipe, I'd be happy to send it to you.
For my orange teriyaki beef with noodles recipe, I cheat and use fresh stir-fry beef strips that are already cut. You saute them 2-4 minutes in a skillet, remove them, then return them to the skillet, with the other ingredients, to cook for 2-3 minutes more before serving hot. I've never had trouble with the beef strips being tough.