Sukiyaki - cooking recipe

Ingredients

1/4 c. soy sauce
1/4 c. chicken broth
1 Tbsp. sugar
2 tsp. cornstarch
4 Tbsp. oil, divided
1 lb. beef, cut in thin strips
8 oz. fresh mushrooms
12 green onions, cut in 2-inch pieces
8 oz. spinach, cut in bite size pieces
hot, cooked rice
1 large onion, sliced
1 can bamboo shoots
1 can bean sprouts
1 can water chestnuts
1 can pineapple chunks
1 pkg. frozen pea pods
1 can baby corn
5 carrots, peeled and thinly sliced lengthwise

Preparation

Blend soy sauce, chicken broth, sugar and cornstarch in small bowl; set aside.
Heat 2 tablespoons of
Crisco oil in skillet. Add beef and cook over medium heat until browned.
Remove beef and drippings; set aside.
Heat remaining 2 tablespoons of oil in skillet.
Cook carrots until tender.
Add onions, mushrooms and rest of ingredients as desired (as many as can).
Stir-fry until onions are tender-crisp.
Stir in soy sauce mixture; cover and cook for 3 minutes.
Add beef; stir-fry 2 minutes.
Serve over rice.