| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sirloin; thinly sliced |
| 1/3 |
c |
Sherry |
| 1 |
c |
Green onions; sliced in 1-inch slices |
| 1 |
c |
Mushrooms |
| 2 |
c |
Bamboo shoots |
| 1 |
c |
Celery in 1/2-in slices |
| 1/2 |
c |
Sweet green pepper; thinly sliced in strips |
| 2 |
tb |
Butter |
| 1/4 |
c |
Beef stock |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Sugar |
| 1 |
c |
Almonds; blanched |
| 2 |
c |
Rice |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Melt butter in skillet and saute steak. When brown, add other ingredients
except rice. Cover skillet and simmer for about 6 minutes. Ingredients
should not be overcooked, but should be crisp. Serve on a platter over a
bed of rice. The secret of Sukiyaki is to select the very best sirloin.
MRS W.A. HENDERSON (EDWINA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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