Sukiyaki

• 2 Tbsp. cooking oil
• 1 lb. beef tenderloin, sliced paper thin
• 2 Tbsp. sugar
• 1/2 c. beef stock or canned condensed beef broth
• 1/3 c. soy sauce
• 2 c. bias cut green onions (2-inch lengths)
• 1 c. bias cut celery (1-inch lengths)
• 6 romaine lettuce leaves, cut 1/2 x 2-inches long
• 1 (16 oz.) can bean sprouts, drained
• 12 to 16 oz. bean curd, cubed (optional)
• 1 c. thinly sliced mushrooms
• 1 (5 oz.) can water chestnuts, drained and thinly sliced
• 1 (5 oz.) can bamboo shoots, drained
• hot cooked rice
• soy sauce

1. Preheat a large skillet, electric skillet or wok.
2. Add oil. Add beef.
3. Cook quickly, turning meat over and over until just brown, 1 to 2 minutes.
4. Sprinkle with sugar.
5. Combine stock or broth and soy sauce.
6. Pour over meat and set to one side.
7. Let soy mixture bubble.

cooking oil, beef tenderloin, sugar, beef stock, soy sauce, green onions, celery, long, bean sprouts, bean curd, mushrooms, water chestnuts, bamboo shoots, rice, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687613 (may not work)