Beef Sukiyaki

• 1/4 pound lean, boneless beef sirloin steak
• Vegetable cooking spray
• 1 teaspoon peanut oil
• 1/2 cup thinly sliced onion, separated into rings
• 1/2 cup sliced carrot
• 1/2 cup sliced fresh mushrooms
• 1/4 cup sliced celery
• 1/2 cup canned no-salt-added beef broth, undiluted
• 2 teaspoons dry sherry
• 1 1/2 teaspoons low-sodium soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup sliced green onions
• 2 cups cooked long-grain rice (cooked without salt or fat)

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender. Add steak, mushrooms, and celery; saute 3 minutes.
2. Combine beef broth and next 4 ingredients, stirring well. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.

lean, vegetable cooking spray, peanut oil, onion, carrot, mushrooms, celery, salt, sherry, soy sauce, sugar, salt, green onions, rice

Taken from www.myrecipes.com/recipe/beef-sukiyaki (may not work)