Sukiyaki

by Elsie Tinivell

1/2 cup thinly sliced onion
1/4 cup butter
1 pound beef sirloin, cut in thin narrow strips
1/2 pound of fresh mushroom, thinly sliced
or 1 can (4 ounces) sliced mushrooms
1/2 cup of sliced celery
2 tablespoons soy sauce
1 can (1 lb.) bean sprouts, drained
1 /4 cup water chestnuts, thinly sliced
1/2 pound (2 cups) fresh spinach
or water cress
1 bouillon cube
1 1/2 cups hot water
1 1/3 cups Minute Rice
1/2 cup chopped scallions

Sauté onion in butter in a large skillet until transparent. Season beef with salt and pepper.
Add beef to onion; brown on all sides. Stir in mushrooms, celery, soy sauce, bean sprouts, &
water chestnuts. Cook 5-10 min. Add spinach & cook 2 min. Meanwhile, dissolve bullion
cube in sauce pan with hot water. Stir in Minute Rice. Pour into center of ingredients in
skillet. Sprinkle scallions over other ingredients. Cover; simmer over low heat for 5 min.
Serve with additional soy sauce if desired.

Note: Beef may be substituted with 1 pound pork tenderloin (cut into narrow strips). Season
with pepper & salt. Cook slowly in butter until meat begins to brown. Add onion. Cook until
onions are lightly browned. Continue recipe as directed above.