Filet Mignon Stir-Fry
with Yam Noodles

Sukiyaki is served in Japan without rice as it contains noodles.
Shirataki noodles are thin, translucent noodles made from a yam-like root called "Konnyaku" which absorbs flavors and sauces. Place steaks in the freezer for a few hours to make slicing easier. Yam noodles are available through Anzen Imports in Oregon, see sources.

Thickening Sauce

    ¼ cup teriyaki cooking sauce
    ¼ cup water
    1 teaspoon beef base
    4 teaspoons cornstarch
    Freshly ground Tellicherry peppercorns


    1 (16-ounce) package refrigerated JFC brand yam noodles
    2 carrots, bias sliced
    2 stalks celery, bias sliced
    1 small yellow onion, cut in half and sliced thinly
    ½ cup sliced white mushrooms
    1 (5-ounce) can bamboo shoot strips
    1 teaspoon canola oil
    2 (5-ounce) beef tenderloin steaks (filet mignon), sliced thinly

1.  In a medium bowl, whisk the teriyaki sauce, water, beef base,
     cornstarch and pepper until smooth.

2.  Rinse and drain cold noodles in a colander. Prepare carrots,      
     celery, onion and mushrooms. Drain bamboo shoot strips.

3.  Heat oil over medium high in a 5-quart nonstick sauté pan or     
     wok. Brown meat and set aside.

4.  Fry vegetables in the same pan until tender crisp. Add noodles,
     beef and thickening sauce. Cook just until sauce thickens,
     noodles shrink slightly and take on color of sauce.
     Makes 4 servings