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
• 1½ teaspoons cornstarch
• ¼ cup soy sauce
• ½ cup beef broth
• 1 tablespoon sugar
• 6 cups hot cooked rice

Directions

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