"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sukiyaki Recipe

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This recipe for Sukiyaki, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

McCall's Great American Recipe


1-lb sirloin steak, about 2 inches thick
1 medium sweet onion, thinly sliced
2 green peppers, seeded and cut in thin strips
3 celery stalks, cut in diagonal slices
lb. mushrooms, sliced
2 bunches scallions, trimmed and cut in 2 inch pieces
1 lb. spinach, stems removed
2 cans (7-oz size) bamboo shoots, drained and sliced
1 can (10 oz.) condensed beef broth, undiluted
cup soy sauce
2 tbsp. sugar

1. Trim fat from meat and reserve some of the larger pieces. With very sharp knife, cut steak across the grain into slices ⅛ to 1/16 inch thick. If slices are large cut into bite size.
2. Prepare vegetables and arrange on tray with meat.
3. Combine broth, soy sauce, and sugar in pitcher.
4. In wok or very large skillet, heat fat pieces over medium-high het until melted. Remove fat pieces. Add beef slices and cook, stirring until slightly browned.
5. Add onion, green peppers and celery, and half the broth mixture. Cook quickly, stirring often, 5 minutes; add more broth as needed.
6. Stir I mushrooms and scallions; cook 1 minute.
7. Add spinach and bamboo shoots; cook 1 minute.

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