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Sukiyaki

By Martha Branion · Originally from Aunt Laura's 2003 cookbook

Branion · Mains: Beef, Pork and Lamb

Ingredients

  • 1 Pound Beef Tenderloin, Sirloin or Round Steak
  • 2 Stalks Celery
  • 1 Large White Onion
  • 1 Can Sliced Bamboo Shoots
  • 6 to 8 Medium White Mushrooms
  • 2 to 3 Cups Spinach, torn into pieces
  • 6 Scallions or Green Onions
  • 2 Tablespoons Peanut Oil

  • Sauce

    1/3 Cup Japanese Soy Sauce
  • 3 Tablespoons White Sugar
  • 1/4 Cup Sherry

Method

  1. Slice beef in thin strips.
  2. Slice the celery, onion, mushrooms and the green onions or scallions as thinly as possible.
  3. Heat the oil and brown the meat in it quickly.
  4. Add all the vegetables.
  5. Pour the sauce over the meat and vegetables.
  6. Stir gently for 2 minutes.
  7. Lower heat and simmer for 5 minutes.
  8. Serve with rice.