Sukiyaki

• 1/2 lb. beef sirloin steak
• 3 Tbsp. chicken broth
• 3 Tbsp. soy sauce
• 1 tsp. sugar
• 2 Tbsp. cooking oil
• 4 oz. Chinese cabbage, cut into 1-inch pieces (1 3/4 c.)
• 8 green onions, bias sliced into 1-inch lengths (1 c.)
• 1 c. canned shirataki, drained (optional)
• 1/2 c. sliced fresh mushrooms
• 1/2 or an 8 oz. can bamboo shoots, drained (1/2 c.)
• 4 oz. fresh spinach, cut into 1-inch strips (3 c.)
• 8 oz. tofu (soybean curd), cut into 1/4-inch cubes

1. Partially freeze beef.
2. Slice beef very thinly across the grain into bite size strips; set aside.
3. Combine the broth, soy sauce and sugar; set aside.
4. Preheat a wok or a 10-inch skillet over high heat; add oil.
5. Add the beef to hot wok; stir-fry 2 minutes or until meat is just browned.
6. Add Chinese cabbage, onions, shirataki, if desired, mushrooms and bamboo shoots.
7. Stir the soy mixture; stir into vegetable mixture.
8. Cook and stir until bubbly.
9. Stir in the spinach and tofu.
10. Cover and cook for 1 to 2 minutes or just until ingredients are heated through and spinach is wilted.
11. Makes 3 or 4 servings.

beef sirloin steak, chicken broth, soy sauce, sugar, cooking oil, chinese cabbage, green onions, shirataki, mushrooms, bamboo shoots, fresh spinach, soybean curd

Taken from www.cookbooks.com/Recipe-Details.aspx?id=965165 (may not work)