Sukiyaki

 Sukiyaki

1 pound lean beef flank steak

1 beef-flavored bouillon cube

½ cup boiling water

3 tablespoons soy sauce

2 teaspoon sugar

Vegetable cooking spray

3 cups thinly slice Chinese cabbage

5 large green onions, diagonally sliced int 1 inch pieces

1 cup diagonally sliced celery

1 medium size green pepper, thinly sliced

2 cups fresh bean sprouts

1 (8 ounce) can sliced bamboo shoots, drained

4 ounces fresh tofu, cubed (about ¾ cup)

3 cups hot rice

Trim excess fat from steak. Partially freeze steak; slice across the grain into thin strips, and set aside

Dissolve bouillon cube in water; stir in soy sauce and sugar, and set aside. 

Coat a wok with cooking spray; allow to heat at medium high for 2 minutes. Add Chinese cabbage, green onions, celery and green pepper; stir-fry 2 minutes. Add the next 4 ingredients; stir-fry 1 minute. Remove vegetables, and set aside.

Add meat and mushrooms to wok; stir-fry 2 minutes or to desired doneness. Stir in bouillon mixture and vegetables; cook until thoroughly heated. Serve over rice. Yield: 6 servings