Sukiyaki

Sukiyaki

1 (1 pound) sirloin steak
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1/2 cup beef broth
1/3 cup soy sauce
2 cups diagonally sliced green onion
2 cups diagonally sliced celery
1 cup chopped fresh spinach
16 ounces fresh bean sprouts
1 cup sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained

Slice steak very thinly across the grain. In a wok or
deep skillet heat oil until hot. Add steak and stir-fry
for 1 to 2 minutes, or until brown. Sprinkle with sugar.

Add beef broth and soy sauce; mix well. Push beef to
one side. Add green onion and celery; stir-fry for
1 minute. Push aside.

One at a time, add spinach, bean sprouts, mushrooms
and water chestnuts, stir-frying each for 1 minute
before adding the next.

When vegetables are tender, combine with steak and green
onion/celery mixture. Cook 30 seconds to blend.

Serve over rice.

Makes 6 servings