Japanese Sukiyaki

• 1 pound beef strips Sukiyaki, bacon thin and well marbled*
• 3 stalks celery cut diagonally
• 1 cup bamboo shoots sliced
• 1 green onion 2" lengths
• 2 onions lrg Dry, sliced
• 1 can shirataki Konjac noodles
• 1 can mushrooms
• 1 cake Bean, cut in 1 1/2" squares
• 6 leaves Nappa, chopped, not too large - not too small
• 1/4 cup sugar is proportional to sauce
• 1/2 cup soy sauce
• 1 cup stock Soup, or Chicken Stock
• 1/4 cup mirin sweet sake for cooking

1. *Which means very thinly sliced flank or sirloin type beef
2. Slice vegetables and arrange on large platter. Mix sauce in separate bowl.
3. Heat electric fry pan, brown meat, sprinkling with 1/4 cup sugar (move over to one side).
4. Place ingredients in skillet (keep separate) and pour sauce over.
5. Cover, bring to boil and cook 2 minutes.
6. NOTESAlways cook in electric fry pan, not wok, so ingredients stay separated.
7. Should pan start to burn after meat, then just add sauce right away and then vegetables.

beef strips sukiyaki, stalks celery, bamboo shoots, green onion, onions, noodles, mushrooms, cake, sugar, soy sauce, stock soup, mirin sweet sake for cooking

Taken from www.yummly.com/recipe/Japanese-Sukiyaki-1664671 (may not work)