Sukiyaki ( Rice )
|Sirloin steak||1 1⁄2 Pound|
|Cooking oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Diagonally sliced celery||1 Cup (16 tbs) (0.25 Inch)|
|Green pepper||1 Small, cut into thin strips|
|Red pepper||1 Small, cut into thin strips|
|Snipped green beans/16 ounce can cut green beans||2 Cup (32 tbs)|
|Bok choy/Chinese / regular cabbage||1⁄2 , thinly sliced|
|Water||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Cooked rice||5 Cup (80 tbs)|
Partially freeze the steak.
Trim off fat, and thinly slice.
In a large skillet, saute meat in oil until browned.
Saute onion, celery, pepper strips, and green beans until crisptender.
Add the cabbage and meat to the vegetables.
In a small bowl, combine 1 cup water (may be part liquid from the canned beans), soy sauce, and cornstarch.
Stir until smooth.
Add to the vegetable and meat mixture, stirring well.
Cook only 5 minutes or until thickened.
Serve over hot rice.
NOTE: Any cooked grain may be substituted for the cooked rice.