Sukiyaki

• 1/2 lb. beef boneless sirloin steak
• 2 tsp. vegetable oil
• 1/4 c. water
• 1 Tbsp. soy sauce
• 1 tsp. sugar
• 1 tsp. instant beef bouillon
• 2 green onions (with tops), cut into 1 1/2-inch pieces
• 1 small carrot, cut diagonally into 1/8-inch pieces
• 1 small stalk celery, cut diagonally into 1/8-inch pieces
• 4 mushrooms, thinly sliced
• 1 c. spinach
• steamed rice

1. Cut beef across grain into 2 x 1/4-inch strips.
2. Cover and refrigerate half of the beef and use within 2 days.
3. Cook and stir remaining beef in oil in 8-inch skillet over medium heat until brown.
4. Stir in water, soy sauce, sugar and instant bouillon. Arrange beef in one half of skillet.
5. Arrange onions and carrot in separate sections of skillet.
6. Heat to boiling.
7. Reduce heat; cover and simmer 10 minutes.
8. Arrange celery, mushrooms and spinach in separate sections of skillet.
9. Heat to boiling.
10. Reduce heat; cover and simmer until spinach is cooked, about 5 minutes. Serve with steamed rice.

beef, vegetable oil, water, soy sauce, sugar, instant beef bouillon, green onions, carrot, stalk celery, mushrooms, spinach, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958973 (may not work)