Hot Sukiyaki With Mushrooms
|Sirloin tip/Steak||1 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Canned bamboo shoots||5 Ounce, drained (1 Can Or 3/4 Cup)|
|Green onions||1 Cup (16 tbs), cut into 1 inch pieces|
|Onions||2 Medium, thinly sliced|
|Canned bean sprouts||1 Pound, drained (1 Can Or 2 Cups)|
|Canned sliced water chestnuts||5 Ounce (2/3 Cup Or 1 Can)|
|Sliced mushrooms||1 Cup (16 tbs) (Fresh / Canned)|
Cut meat into paper-thin slices across the grain, (freezing meat makes slicing easier), then into strips 1 inch wide.
Brown strips in hot oil in large fry pan 2 to 3 minutes.
Combine soy sauce, water, sugar and MSG.
Pour over meat.
Push meat to one side of fry pan.
Keeping the ingredients separate, add bamboo shoots, green onions and onion slices.
Cook 5 to 10 minutes, turning vegetables and keeping separate.
Push vegetables to one side.
Add bean sprouts, water chestnuts and mushrooms, keeping ingredients separate.
Cook 2 minutes until hot.
Serve with rice.