Sukiyaki

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 mushroom, 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

Directions

1. 1

   Combine first 4 ingredients in a small bowl; stir well, and set aside.

2. 2

   Pour oil around the top of a preheated wok or large skillet; heat at medium high (375degrees) for 2 minutes.

3. 3

   Add steak, and stir-fry for 4 to 5 minutes or until no longer pink; push steak up sides of wok.

4. 4

   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.

5. 5

   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.

6. 6

   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.