Sukiyaki - cooking recipe

Ingredients

2 Tbsp. cooking oil
1 lb. beef tenderloin, sliced paper thin
2 Tbsp. sugar
1/2 c. beef stock or canned condensed beef broth
1/3 c. soy sauce
2 c. bias cut green onions (2-inch lengths)
1 c. bias cut celery (1-inch lengths)
6 romaine lettuce leaves, cut 1/2 x 2-inches long
1 (16 oz.) can bean sprouts, drained
12 to 16 oz. bean curd, cubed (optional)
1 c. thinly sliced mushrooms
1 (5 oz.) can water chestnuts, drained and thinly sliced
1 (5 oz.) can bamboo shoots, drained
hot cooked rice
soy sauce

Preparation

Preheat a large skillet, electric skillet or wok.
Add oil. Add beef.
Cook quickly, turning meat over and over until just brown, 1 to 2 minutes.
Sprinkle with sugar.
Combine stock or broth and soy sauce.
Pour over meat and set to one side.
Let soy mixture bubble.