Sukiyaki

• 2 1/2 lb. lean round steak
• 1 c. beef stock
• 3 Tbsp. soy sauce
• 1/2 tsp. m.s.g. (if desired)
• 4 to 6 Tbsp. oil
• 1 1/2 c. diagonally sliced celery
• 1 1/2 medium onions, sliced
• 1/4 lb. mushrooms, sliced
• 3/4 lb. fresh spinach
• steamed rice

1. Slice meat, cutting across the grain, into thin diagonal strips (3 x 1-inch).
2. In a small bowl, combine bouillon, soy sauce and m.s.g.; set aside.
3. Heat 2 to 3 tablespoons of the oil in a heavy skillet.
4. Add half of the meat; brown, turning frequently.
5. Add half the bouillon and soy mixture, then push meat to one side of the pan.
6. Add half of all the vegetables except spinach, keeping each vegetable separated.
7. Cook 3 to 4 minutes, turning often.
8. Add half the spinach and cook 1 to 2 minutes longer.
9. Serve immediately with rice.

lean round steak, beef stock, soy sauce, oil, celery, onions, mushrooms, fresh spinach, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338043 (may not work)