Sukiyaki #1

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.



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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