Sukiyaki

• 1 lb. beef tenderloin or round steak
• 2 Tbsp. salad oil
• 1/2 c. beef broth *
• 1 tsp. sugar
• 1/3 c. soy sauce
• 1 (4 oz.) can sliced mushrooms
• 1 bunch green onions (about 8 medium), cut into 1 1/2-inch lengths
• 3 large onions, thinly sliced
• 1/2 stalk celery, sliced diagonally
• 1 (5 oz.) can bamboo shoots, drained
• 1 (4 oz.) can water chestnuts, sliced
• 1 c. frozen stir-fry vegetables
• 1 (5 oz.) can chow mein noodles

1. Cut tenderloin across the grain into 1/4-inch strips about 2 inches long.
2. In large skillet brown meat in oil.
3. Stir in beef, sugar and soy sauce.
4. Place mushrooms, green onions, onion, celery and bamboo shoots in skillet.
5. Cover and simmer 8 to 10 minutes or until onion is tender.
6. Add frozen vegetables and sliced water chestnuts until heated through.
7. Do not overcook.
8. Vegetables should still be crisp and bright in color.

beef tenderloin, salad oil, beef broth, sugar, soy sauce, mushrooms, green onions, onions, celery, bamboo shoots, water chestnuts, vegetables, mein noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=602564 (may not work)