|Beef sirloin||2 Pound|
|Bermuda onion||1 Large|
|Canned water chestnuts||5 Ounce|
|Bouillon||3⁄4 Cup (12 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Vermouth||1⁄4 Cup (4 tbs)|
Have the butcher cut the sirloin into thin strips, or, if you are cutting it, partially freeze it to make it easier to slice.
Slice onion; put aside.
Slice the celery at an angle into thin slices.
Thinly slice mushrooms; set aside.
Slice scallions into approximately 1 1/2-inch pieces.
Drain the water chestnuts; slice in half.
Wash the spinach; tear it into pieces.
Arrange meat and vegetables on large platter.
Put oil into extra-large skillet or wok.
Brown the meat; push to side of pan or wok.
Add all vegetables except spinach; stir in bouillon, soy sauce, vermouth, and sugar.
Let sizzle for 5 minutes.
Add spinach, cover, and cook 2 minutes more.
Serve sukiyaki with rice.