Sukiyaki

• 1 lb. steak
• 1/4 tsp. paprika
• 2 Tbsp. butter or margarine
• 2/3 c. soy sauce
• 1/3 c. water
• 1 tsp. monosodium glutamate
• 1 tsp. liquid artificial sweetener
• 1 c. green onions, cut into strips
• 2 c. sliced fresh mushrooms
• 1 lb. can bean sprouts, drained
• 5 oz. can bamboo shoots, drained
• 5 oz. can water chestnuts, drained and sliced

1. Cut meat into thin slices across the grain, 1 inch wide and 2 inches long.
2. Sprinkle meat with paprika.
3. Brown in butter 2 to 3 minutes.
4. Pour mixture of soy sauce, water, monosodium glutamate and liquid sweetener over meat.
5. Push meat to one side of skillet or wok, keep ingredients separate.
6. Add green onions and fresh mushrooms.
7. Cover and cook over medium heat for 3 to 5 minutes. Add bean sprouts, bamboo shoots and water chestnuts.
8. Cook for 4 to 5 minutes so not overcooked.
9. Serve over rice (1/2 cup cooked rice per serving, do not add salt to rice when cooking).
10. Yield:
11. 6 servings.
12. Carbohydrate 28 g, protein 18 g, fat 20 g, calories 364. One serving= 2 meat medium fat exchange, 1 1/2 bread starch exchange, 1 vegetable exchange, 2 fat exchange.

steak, paprika, butter, soy sauce, water, monosodium glutamate, liquid artificial sweetener, green onions, mushrooms, bean sprouts, bamboo shoots, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302330 (may not work)