Title: Sukiyaki
Categories: Japanese Beef
Yield: 2 Servings

1/2	c	Canned beef broth
1/2	c	Dried Chinese mushrooms
1/4	c	Reduced-sodium soy sauce
8	ts	Dry sherry
10	oz	Boneless beef sirloin steak
1	ts	Chinese sesame oil
1/2	c	Chinese snow peas, stems and strings removed
4	md	Scallions, cut into 1 1/2-inch pieces
1/4	c	Sliced onions
1/2		Garlic clove, minced
1/4	ts	Minced pared ginger
1	c	Shredded Chinese cabbage
1/4	c	Drained canned sliced bamboo shoots

In small bowl combine beef broth and mushrooms; let stand for 15 minutes. Remove mushrooms with slotted spoon, reserving broth. Trim off and discard mushroom stems and cut caps into quarters. Add soy sauce and sherry to broth and mix well; set aside broth mixture with mushrooms. Broil steak on rack in broiling pan 5 to 6 inches from heat source, turning once, until rare, about 3 minutes on each side. Remove steak to cutting board and cut into 1/4-inch thick slices. In 12-inch nonstick skillet heat oil over medium-high heat; add snow peas, scallions, onion, garlic, and ginger and saute for 1 minute. Add 1/4 cup reserved broth mixture and continue cooking for 1 to 2 minutes longer. Move vegatables to one side of skillet; add mushrooms, cabbage and bamboo shoots to center of skillet and pour in an additional 1/4 cup broth mixture. Cook until vegetables are tender-crisp, about 3 minutes; move vegetables to opposite side of pan from snow pea mixture. Add steak slices and remaining broth mixture to center of skillet and cook, turning once, until steak is heated through, about 30 seconds on each side. Decoratively arrange steak and vegetables on serving plate and top with any pan juices.

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Posted by Fred Peters.

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