Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Sirloin; thinly sliced |
| ⅓ cup | Sherry |
| 1 cup | Green onions; sliced in 1-inch slices |
| 1 cup | Mushrooms |
| 2 cups | Bamboo shoots |
| 1 cup | Celery in 1/2-in slices |
| ½ cup | Sweet green pepper; thinly sliced in strips |
| 2 tablespoons | Butter |
| ¼ cup | Beef stock |
| ¼ cup | Soy sauce |
| 2 tablespoons | Sugar |
| 1 cup | Almonds; blanched |
| 2 cups | Rice |
| \N \N | 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)
MARVELL, AR
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, .