Sukiyaki - cooking recipe

Ingredients

1/2 lb. beef sirloin steak
3 Tbsp. chicken broth
3 Tbsp. soy sauce
1 tsp. sugar
2 Tbsp. cooking oil
4 oz. Chinese cabbage, cut into 1-inch pieces (1 3/4 c.)
8 green onions, bias sliced into 1-inch lengths (1 c.)
1 c. canned shirataki, drained (optional)
1/2 c. sliced fresh mushrooms
1/2 or an 8 oz. can bamboo shoots, drained (1/2 c.)
4 oz. fresh spinach, cut into 1-inch strips (3 c.)
8 oz. tofu (soybean curd), cut into 1/4-inch cubes

Preparation

Partially freeze beef.
Slice beef very thinly across the grain into bite size strips; set aside.
Combine the broth, soy sauce and sugar; set aside.
Preheat a wok or a 10-inch skillet over high heat; add oil.
Add the beef to hot wok; stir-fry 2 minutes or until meat is just browned.
Add Chinese cabbage, onions, shirataki, if desired, mushrooms and bamboo shoots.
Stir the soy mixture; stir into vegetable mixture.
Cook and stir until bubbly.
Stir in the spinach and tofu.
Cover and cook for 1 to 2 minutes or just until ingredients are heated through and spinach is wilted.
Makes 3 or 4 servings.