Sukiyaki With Fresh Spinach
|Beef round steak||1 Pound, cut in very thin strips about 2 inches long|
|Drained canned sliced mushrooms||1 Cup (16 tbs)|
|Bamboo shoots||5 Ounce, drained and thinly sliced|
|Celery stalks||2 , cut in 1 inch pieces|
|Onion||1 Medium, quartered and thinly sliced|
|Green onions||5 , cut in 1/4 inch pieces|
|Chicken broth||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Non caloric sweetener||To Taste (Equal To 2 Teaspoons Sugar)|
|Fresh spinach||1⁄4 Pound, washed and cut in large shreds|
Heat the butter in a large heavy skillet.
Add the meat and brown on all sides.
Add mushrooms, bamboo shoots, celery, onions, broth, soy sauce, salt, and sweetener.
Cover, bring to boiling and simmer, moving and turning mixture occasionally with a spoon, about 20 minutes, or until vegetables are partially tender.
Add spinach to the meat-vegetable mixture, partially cover skillet and cook, moving and turning pieces occasionally with a spoon, 5 to 10 minutes, or until spinach is just tender.