Beef and Vegetable Sukiyaki

Description
Makes 6 servings.

Ingredients

 * 2 medium onions
 * 1 bunch green onions
 * 8 ounces fresh mushrooms, sliced
 * 2 cups diagonally sliced celery cut into 1-inch pieces
 * 8 to 10 ounces fresh spinach
 * 1 8-ounce can bamboo shoots, drained
 * 1 pound beef round steak cut into thin strips
 * 3 tablespoons vegetable oil
 * 1 1/2 teaspoons cornstarch
 * 1/4 cup soy sauce
 * 1/2 cup beef broth
 * 1 tablespoon sugar
 * 6 cups hot cooked rice
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Slice onions; separate into rings. Cut green onions into 1-inch pieces crosswise, then split. Chop spinach coarsely. Heat oil in wok or large skillet. Add meat; cook over high heat until browned. Add vegetables; cook over low heat 5 minutes, stirring frequently. Combine cornstarch, soy sauce, broth and sugar. Pour over meat mixture; cook over low heat, stirring occasionally, 2 to 3 minutes, or until sauce is clear and thickened. Serve over beds of fluffy rice.