|Flank steak/Beef tenderloin/sirloin steak, sliced as thin as possible||2 1⁄2 , thinly cut on the slant across the grain|
|Tamari soy sauce||1 Cup (16 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Green onions||1 Cup (16 tbs), cut in diagonal slices (About 1/2 Inch Wide)|
|Celery||1 Cup (16 tbs), cut in diagonal slices (About 1 Inch Wide)|
|Fresh mushrooms||1 Cup (16 tbs), thinly sliced|
|Torn spinach leaves/Shredded chinese cabbage||5 Cup (80 tbs)|
|Canned water chestnuts||5 Ounce, drained and thinly sliced (1 Can)|
|Canned bamboo shoots||5 Ounce, drained (1 Can)|
|Fresh bean sprouts||1 1⁄2 Cup (24 tbs)|
Partially freeze beef before slicing for best results.
Just before cooking, arrange sliced meat and vegetables neatly on a large platter or tray.
The ideal utensil to use for sukiyaki is (of course) a Chinese wok, but if you do not have one, use a large 12 inch electric skillet or an ordinary skillet.
Heat oil to medium high temperature, add beef strips and cook quickly, turning them over and over, one or two minutes or just until browned.
Combine soy sauce, honey and beef stock; pour over sauteed beef.
Cook until soy mixture bubbles.
Push meat to one side.
Keeping separate, add onions, then celery, then mushrooms.
Stir fry each vegetable over medium high heat about one or two minutes and push to one side before adding next vegetable.
Again keeping separate, add spinach or Chinese cabbage, then water chestnuts, bamboo shoots, and bean sprouts.
Stir fry each food until just heated through.