Empress Xi West Meets East Sukiyaki-Japanese

• 1 medium onion, thinly sliced
• 1/4 c. butter
• 1 lb. beef sirloin, cut in thin strips
• salt and pepper
• 1/2 lb. fresh mushrooms, thinly sliced or 1 (4 oz.) can sliced mushrooms
• 1/2 c. sliced celery
• 1 (16 or 17 oz.) can bean sprouts, drained
• 1 can drained yam noodles
• 1/4 c. water chestnuts, thinly sliced (optional)
• 2 Tbsp. soy sauce
• 1/2 lb. (2 c.) leeks
• 1/2 lb. (2 c.) fresh spinach or watercress
• 1 beef or chicken bouillon cube
• 1 1/2 c. hot water
• 1 1/3 c. cooked rice
• 6 oz. can baby corn

1. Saute onion in butter in a large skillet until transparent. Season beef with salt and pepper.
2. Add to onion and cook until browned on all sides.
3. Stir in mushrooms, celery, bean sprouts, baby corn, water chestnuts, leeks and soy sauce.
4. Cook 5 to10 minutes, then add spinach or watercress.
5. Cook 2 minutes. Meanwhile, dissolve the bouillon cube in hot water in a saucepan. Stir in rice.
6. Pour into center of ingredients in skillet.
7. Cover and let simmer over low heat 5 minutes.
8. Do not overcook.
9. Serve with additional soy sauce, if desired.
10. Makes 4 servings.

onion, butter, beef sirloin, salt, fresh mushrooms, celery, bean sprouts, noodles, water chestnuts, soy sauce, leeks, fresh spinach, beef, water, rice, baby corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332366 (may not work)