|1½ pounds||Sirloin; thinly sliced|
|1 cup||Green onions; sliced in 1-inch slices|
|2 cups||Bamboo shoots|
|1 cup||Celery in 1/2-in slices|
|½ cup||Sweet green pepper; thinly sliced in strips|
|¼ cup||Beef stock|
|¼ cup||Soy sauce|
|1 cup||Almonds; blanched|
|Salt and pepper to taste|
Melt butter in skillet and saute steak. When brown, add other ingredients except rice. Cover skillet and simmer for about 6 minutes. Ingredients should not be overcooked, but should be crisp. Serve on a platter over a bed of rice. The secret of Sukiyaki is to select the very best sirloin.
MRS W.A. HENDERSON (EDWINA)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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