Sukiyaki

Ingredients

250 �g � � � � � � � � ��� Beef top round steak

60 � �g � � � � � � � � � � Cellophane noodles

1/3 � cup � � � � � � � � Beef broth

2 � � �tablespoons � � Dry sherry

2 � � �tablespoons � � Soy sauce

2 � � �cups � � � � � � � �Sliced bok choy

1 � � �cup � � � � � � � � �Green onions bias sliced into 1/2-inch pieces

1 � � �cup � � � � � � � � � Fresh bean sprouts

250 �g � � � � � � � � � � � Bamboo shoots

1 � � �cup � � � � � � � � � Sliced fresh mushrooms

1 � � �tablespoon � � � Cooking oil

250 �g � � � � � � � � � � �Tofu, cubed

��cup � � �

Procedure

-Trim separable fat.Thinly slice across the grain into bite-size strips. set aside

-In a bowl pour boiling water over cellophan noodles to cover, let stand 10 minutes.Drain

-Cut noodles into 2 - inch lengths.

-In a mixing bowl stir together beef broth,dry cherry,soy sauce,and 1/4 teaspoon pepper, set aside.

-Spray a large skillet with nonstick spry coating.

-Preheat over meduim heat.

-Add bok choy and green onions.

-Stir-fry 2 min . Remove from skillet. Add bean sprouts,bamboo shoots,and mushrooms.

-Stir-fry 2 min remove vegetable from skillet.

-Add oil to hot skillet, swirl to coat. Add beef. Stir-fry 3 min.

-Add tofu and broth mixture to skillet.

-Cook snd stir till bubbly.

-Return all vegetables to skillet.

-Add noodles. Coverand cook 3 min

serve 4