SUKIYAKI

KATHY BRAUNSTEIN

2 pounds top sirloin or boned and trimmed rib steak, cut in thin strips
3 bunches scallions, cut in 1 1/2 inch lengths
2 pounds onions, sliced lengthwise into thin wedges
2 bunches spinach, washed and stems removed
1/4 pound bean curd (tofu), cut in small squares
1/2 cup sliced drained bamboo shoots
1/2 pound bean sprouts
1/2 pound mushrooms, sliced
6 ribs celery, sliced diagonally
1  8.8 ounce can, drained or carton shiratake (long rice)
1 piece suet, about 1 by 2 inches
Sukiyaki Sauce
Hot cooked rice

Cook the suet in a skillet until a thin layer of fat coats the pan.  Add the meat and sear until brown, tossing with tongs or chopsticks to ensure even cooking.

Add the vegetables and half the Sukiyaki Sauce.  Stir-fry over medium heat just until the vegetables are crisp-tender.  Add more sauce as needed.  It may be necessary to cook this quantity in two batches.  Serve at once on hot rice.  Makes 6 servings.

SUKIYAKI SAUCE

2/3 cup Japanese soy sauce
2/3 cup consommé or beef stock
1 tablespoon sugar, or to taste
1/4 cup rice wine (sake) or dry sherry

Blend the soy sauce, consommé, sugar, and rice wine.  Stir until the sugar is dissolved.