Sukiyaki #1

8 Servings

Ingredients

QuantityIngredient
poundsSirloin; thinly sliced
cupSherry
1cupGreen onions; sliced in 1-inch slices
1cupMushrooms
2cupsBamboo shoots
1cupCelery in 1/2-in slices
½cupSweet green pepper; thinly sliced in strips
2tablespoonsButter
¼cupBeef stock
¼cupSoy sauce
2tablespoonsSugar
1cupAlmonds; blanched
2cupsRice
Salt and pepper to taste

Directions

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, .