Sukiyaki With Vegetables
|Sirloin steak||2 Pound, cut into thin slices|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Sherry/Water||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, thinly sliced|
|Sliced mushrooms||8 Ounce (Fresh / Canned Drained, 1 Cup / 1/2 Pint)|
|Sliced green onion with tops||1 Cup (16 tbs) (About 5)|
|Canned sliced water chestnuts||5 Ounce, drained (1 Can, 2/3 Cups)|
|Canned bamboo shoots||5 Ounce, drained (3/4 Cup, 1 Can)|
|Canned bean sprouts||1 Pound, drained (2 Cups, 1 Can)|
In 2-quart (12 x 7) baking dish, combine steak, soy sauce, sherry and sugar.
Allow to marinate while preparing onions, mushrooms, green onion and water chestnuts. (Can marinate for several hours).
Add sliced onions, cover with wax paper, and cook for 5 minutes, stirring occasionally.
Push meat away from sides of dish and add remaining ingredients, keeping each separate.
Tilt dish to spoon some of sauce over each vegetable.
Cook covered with wax paper, 5 minutes or until vegetables are desired doneness.