Sukiyaki - cooking recipe

Ingredients

2 lb. shoulder steak
1/4 c. margarine
1/2 c. soy sauce
1/2 c. sherry
1/2 c. beef broth
1 tsp. sugar
6 green onions and tops
1/2 lb. fresh mushrooms
2 c. celery
1 can bamboo shoots
1 can water chestnuts

Preparation

Brown steak (sliced thin and cut in 1 x 3-inch strips) in margarine.
Add soy sauce, sherry, beef broth and sugar.
Cover skillet and cook for 10 minutes.
Slice onions thinly.
Wash and slice mushrooms.
Slice celery.
Drain liquids from 1 can bamboo shoots and water chestnuts.
Add to browned steak with mushrooms, onions and celery.
Cook, uncovered, until mixture is heated through.
The vegetables should retain some crispness.
Serve with fluffy rice.
Makes 6 servings.