Sukiyaki

• 1 teaspoon oil
• 1 lb beef sirloin steak, thinly sliced in strips
• 1 teaspoon sugar
• 3 stalks celery, cut diagonally
• 1 bunch green onion (2-inch lengths)
• 2 cups bean sprouts
• 2 large onions, sliced
• 2 cups angel hair pasta, cooked
• 1 cup mushroom, sliced
• 8 ounces tofu, cut in 1-1/2-inch squares
• 1/2 Chinese cabbage, chopped, not too large, not too small
• For sukiyaki sauce
• 1/3 cup soy sauce
• 3 tablespoons sherry wine
• 3/4 cup water
• For dipping
• 4 eggs or 1/2 cup Egg Beaters egg substitute

1. Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
2. Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
3. Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
4. Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
5. As the liquid boils away, add more sukiyaki sauce.
6. Spinach is a good subtitute for chinese cabbage.

oil, beef sirloin steak, sugar, stalks celery, green onion, bean sprouts, onions, angel hair pasta, mushroom, squares, chinese cabbage, sukiyaki sauce, soy sauce, sherry wine, water, eggs

Taken from www.food.com/recipe/sukiyaki-349590 (may not work)