Sukiyaki - cooking recipe

Ingredients

1/2 cup soy sauce
1/4 cup beef broth
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons canola oil
1 lb sirloin steak, cut into thin strips
1 medium onion, cut into thin strips
3 stalks celery, thinly sliced
1/2 lb fresh mushrooms, sliced
1 (8 ounce) can bamboo shoots, drained
4 ounces firm tofu, cut into 1/2 inch cubes
1/2 head chinese napa cabbage, sliced
2 tablespoons cornstarch
2 tablespoons water
hot cooked rice

Preparation

Combine first 4 ingredients in a small bowl; stir well, and set aside.
Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.
Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.
Add sliced onion to work and stir-fry 2 minutes. Add green onions, celery, and mushrooms; stir-fry 2 minutes or until vegetables are crisp-tender. Push vegetable mixture up sides of wok.
Add bamboo shoots to wok, and stir-fry 1 minute. Add tofu, cabbage, and soy sauce mixture; stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Push mixture up sides of wok.
Combine cornstarch and water, stirring til smooth. Pour cornstarch mixture into center of wok; bring to a boil. Push steak and vegetable mixture back down into center of wok. Stir-fry 1 to 2 minutes or til mixture is thoroughly heated. Serve immediately over rice.