Beef Sukiyaki

Ingredients

* ½ cup soy sauce
* ¼ cup sugar
* ½ cup dashi or beef broth
* 2 Tablespoons vegetable oil
* 1 pound beef tenderloin, sliced into thin strips
* 10 scallions, cut into 2-inch pieces (both and green and white parts)
* 4 stalks celery, sliced on an angle, in ½-inch pieces
* 12 mushroom caps, sliced
* 8 ounces tofu or bean curd, cut into bite-sized cubes
* 1 can bamboo shoots (8½-ounce), drained
* 4 cups rice, cooked

Procedure

1. Mix soy sauce, sugar, and dashi or broth in a bowl and set aside.
2. Arrange beef and vegetables on a large platter.
3. Heat an electric skillet 300°F; or heat a frying pan over medium-high heat. Add oil and heat.
4. Add the meat and brown for 2 minutes.
5. Add the vegetables and the tofu, including the bamboo shoots, placing each on its own part of the skillet.
6. Add the sauce and cook mixture for 6 to 7 minutes, turning gently to prevent burning and keeping all ingredients separate from each other. Serve at once over rice.

Serves 4 to 6.