Sukiyaki

• 1-1/2 lb beef sirloin, cut 1-inch thick
• 1 beef bouillon cube
• 1/2 cup boiling water
• 1/4 cup soy sauce
• 1/4 cup sake or dry sherry
• 2 Tbsp sugar
• 1/8 tsp pepper
• 1 cup celery, cut 1-1/2 inches long
• 2 Tbsp cooking oil
• 1 can (16-oz) bean sprouts, drained and rinsed
• 1 cup green onion, cut 1-1/2 inches long
• 1 cup sliced fresh mushrooms
• 1 can (5-oz) bamboo shoots, drained
• 1 can (5-oz) water chestnuts, drained and sliced

Cut meat across grain into paper-thin slices (slices easily if partially frozen). Dissolve bouillon cube in boiling water; stir in soy sauce, wine, sugar and pepper. In electric skillet, quickly brown about 1/3 of the meat at a time in hot oil. Push meat to one side of skillet. Pour about 1/2 cup of the soy mixture into skillet. Keeping in separate groups, add bean sprouts, green onion, celery, mushrooms, bamboo shoots and water chestnuts; cook, uncovered, over high heat for 1-2 minutes, lifting vegetables gently to stir. Pour remaining soy mixture into skillet; cook 1 minute more or till vegetables are just heated through.

Yield: 6 servings