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Simple Sukiyaki
1 tablespoon salad oil
1/2 pound thinly sliced boned and fat-trimmed beef rib eye or sirloin
1 tablespoon minced fresh ginger
1 medium-size (about 6-oz.) onion, thinly sliced
4 large (2 1/4-in.-wide, about 6 oz. total) mushrooms, rinsed and thinly
sliced
1 cup thinly sliced celery
4 green onions, ends trimmed, cut into 3-inch lengths
1/4 pound spinach, stems trimmed and wilted leaves removed, rinsed, and
drained
Cooking sauce (recipe follows)
Hot cooked rice
Pour oil into a 10- to 12-inch frying pan over high heat. When oil is
hot, add beef and ginger; stir often until beef loses its pinkness,
about 2 minutes. With a slotted spoon, transfer beef to a bowl.
Add onion, mushrooms, and celery to pan; stir 2 minutes. Add green
onions and spinach; stir until spinach wilts, about 1 minute. Add
cooking sauce and beef; stir until boiling. Serve with rice. Makes 2
servings.
Cooking sauce. Mix 1/2 cup canned condensed consomme, 1/4 cup dry sherry
or more consomme, 1/4 cup reduced-sodium soy sauce, and 1 tablespoon
sugar.
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