Sukiyaki

• 1/4 c. soy sauce
• 1/4 c. chicken broth
• 1 Tbsp. sugar
• 2 tsp. cornstarch
• 4 Tbsp. oil, divided
• 1 lb. beef, cut in thin strips
• 8 oz. fresh mushrooms
• 12 green onions, cut in 2-inch pieces
• 8 oz. spinach, cut in bite size pieces
• hot, cooked rice
• 1 large onion, sliced
• 1 can bamboo shoots
• 1 can bean sprouts
• 1 can water chestnuts
• 1 can pineapple chunks
• 1 pkg. frozen pea pods
• 1 can baby corn
• 5 carrots, peeled and thinly sliced lengthwise

1. Blend soy sauce, chicken broth, sugar and cornstarch in small bowl; set aside.
2. Heat 2 tablespoons of
3. Crisco oil in skillet. Add beef and cook over medium heat until browned.
4. Remove beef and drippings; set aside.
5. Heat remaining 2 tablespoons of oil in skillet.
6. Cook carrots until tender.
7. Add onions, mushrooms and rest of ingredients as desired (as many as can).
8. Stir-fry until onions are tender-crisp.
9. Stir in soy sauce mixture; cover and cook for 3 minutes.
10. Add beef; stir-fry 2 minutes.
11. Serve over rice.

soy sauce, chicken broth, sugar, cornstarch, oil, beef, fresh mushrooms, green onions, spinach, onion, bamboo shoots, bean sprouts, water chestnuts, pineapple, frozen pea pods, baby corn, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1046563 (may not work)