Recipe for Japanese Sukiyaki 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Sukiyaki Beef Strips (bacon thin and well marbled)*
3 stalk Celery, cut diagonally
1 cup Bamboo Shoots, sliced
1 bn Green Onion (2" lengths)
2 lrg Dry Onions, sliced
1 can Shirataki (Konjac noodles)
1 can Mushrooms
1 x Bean Cake cut in 1 1/2" squares
6 x Leaves Nappa, chopped, not too large - not too small
1/4 cup Sugar - is proportional to sauce
----------------- Sauce: ----------------
1/2 cup Soy Sauce
1 cup Soup Stock, Chicken Stock or Bouillon
Instructions:
Instructions: [*Which means very thinly sliced flank or sirloin type beef]

Slice vegetables and arrange on large platter. Mix sauce in separate bowl.

Heat electric fry pan, brown meat, sprinkling with 1/4 cup sugar (move over to one side).

Place ingredients in skillet (keep separate) and pour sauce over.

Cover, bring to boil and cook 2 minutes.

NOTES
Always cook in electric fry pan, not wok, so ingredients stay separated.

Should pan start to burn after meat, then just add sauce right away and then vegetables.

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