Moose sukiyaki

Yield: 6 Servings

Measure Ingredient
1½ pounds Moose sirloin steak, cut in thin slices about 2 inches long, 1/2 inch wid.
2 tablespoons Salad oil
¼ cup Sugar
¾ cup Soy sauce
¼ cup Mushroom stock
2 \N Medium onions, sliced thin
1 \N Green pepper, cut in thin slices
1 cup Sliced celery, cut in 1 1/2 inch strips
1 \N 8 oz can mushrooms, sliced
1 \N Can bamboo shoots, sliced thin
1 bunch Green onions with tops, cut in 1 inch lengths

Heat 2 tablespoons salad oil in a heavy fry pan. Add the meat and brown lightly.

Mix ¼ cup sugar, soy sauce and mushroom stock and add half of this to the meat.

Push the meat to one side of the pan and saute the sliced onions, green pepper and celery, cooking for just a few minutes.

Stir the meat back into the onions, green pepper and celery. Add the remainder of the soy sauce liquid, bamboo shoots and mushrooms. Cook about 5 minutes.

Add the green onions and tops, cook one more minute. Stir well and serve immediately. Be careful not to overcook the vegetables as they should be crispy. Serve with fluffy rice. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.

Typos by Bert Christensen

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