Sukiyaki
Sukiyaki is an moderately easy dinner. Made with 2 1/2 lb. lean round steak, 1 c. beef stock, 3 tbsp. soy sauce, 1/2 tsp. m.s.g. (if desired) and 4 to 6 tbsp. oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Slice meat, cutting across the grain, into thin diagonal strips (3 x 1-inch).
In a small bowl, combine bouillon, soy sauce and m.s.g.; set aside.
Heat 2 to 3 tablespoons of the oil in a heavy skillet.
Add half of the meat; brown, turning frequently.
Add half the bouillon and soy mixture, then push meat to one side of the pan.
Add half of all the vegetables except spinach, keeping each vegetable separated.
Cook 3 to 4 minutes, turning often.
Add half the spinach and cook 1 to 2 minutes longer.
Serve immediately with rice.
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