Sukiyaki

• 1 lb. lean beef flank steak
• 1 beef-flavored bouillon cube
• 1/2 c. boiling water
• 3 Tbsp. soy sauce
• 2 tsp. sugar
• vegetable cooking spray
• 3 c. thinly sliced Chinese cabbage
• 5 large green onions, diagonally sliced into 1-inch pieces
• 1 c. diagonally sliced celery
• 1 medium-size green pepper, thinly sliced
• 2 c. fresh bean sprouts
• 1 (8 oz.) can sliced bamboo shoots, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 4 oz. fresh tofu, cubed (about 3/4 c.)
• 1/2 lb. fresh mushrooms, sliced
• 3 c. hot cooked rice

1. Trim excess fat from steak.
2. Partially freeze steak; slice across the grain into thin strips and set aside.
3. Dissolve bouillon cube in water; stir in water.
4. Stir in soy sauce and sugar and set aside.

lean beef, beef, boiling water, soy sauce, sugar, vegetable cooking spray, cabbage, green onions, celery, green pepper, fresh bean sprouts, bamboo shoots, water chestnuts, fresh tofu, fresh mushrooms, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235504 (may not work)