Sukiyaki - cooking recipe

Ingredients

1 teaspoon oil
1 lb beef sirloin steak, thinly sliced in strips
1 teaspoon sugar
3 stalks celery, cut diagonally
1 bunch green onion (2-inch lengths)
2 cups bean sprouts
2 large onions, sliced
2 cups angel hair pasta, cooked
1 cup mushroom, sliced
8 ounces tofu, cut in 1-1/2-inch squares
1/2 Chinese cabbage, chopped, not too large, not too small
For sukiyaki sauce
1/3 cup soy sauce
3 tablespoons sherry wine
3/4 cup water
For dipping
4 eggs or 1/2 cup Egg Beaters egg substitute

Preparation

Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
As the liquid boils away, add more sukiyaki sauce.
Spinach is a good subtitute for chinese cabbage.