Sukiyaki

• 1/2 cup soy sauce
• 1/4 cup beef broth
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1 lb sirloin steak, cut into thin strips
• 1 medium onion, cut into thin strips
• 3 stalks celery, thinly sliced
• 1/2 lb fresh mushrooms, sliced
• 1 (8 ounce) can bamboo shoots, drained
• 4 ounces firm tofu, cut into 1/2 inch cubes
• 1/2 head chinese napa cabbage, sliced
• 2 tablespoons cornstarch
• 2 tablespoons water
• hot cooked rice

1. Combine first 4 ingredients in a small bowl; stir well, and set aside.
2. Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.
3. Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.
4. Add sliced onion to work and stir-fry 2 minutes. Add green onions, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender. Push vegetable mixture up sides of wok.
5. Add bamboo shoots to wok, and stir-fry 1 minute. Add tofu, cabbage, and soy sauce mixture; stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Push mixture up sides of wok.
6. Combine cornstarch and water, stirring til smooth. Pour cornstarch mixture into center of wok; bring to a boil. Push steak and vegetable mixture back down into center of wok. Stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Serve immediately over rice.

soy sauce, beef broth, sugar, salt, canola oil, sirloin steak, onion, stalks celery, fresh mushrooms, bamboo shoots, firm tofu, cabbage, cornstarch, water, rice

Taken from www.food.com/recipe/sukiyaki-294542 (may not work)