Beef Slices in Soy Sauce Suki-yaki:

1 lb. boneless rump steak or sirloin
1/2 cup oil
2 tbsp. soy sauce
1/2 cup bouillon
2 tbsp. rice wine (saki)
1 tsp. sugar
salt and pepper
2 onions
1/2 cup peeled and shredded celery
1/2 cup bamboo shoots in strips
1/2 cup sliced mushrooms
1/2 cup cooked spinach
1/2 cup small shallots

Cut the meat into small thin slices about the thickness of a penny. Fry the slices in 1/4 cup hot oil until brown. Blend in soy sauce, bouillon and rice wine. Simmer for several minutes and add the sugar, salt and peper. Turn the contents of the pan into a warm flat dish.

Put fresh oil in the frying pan, return it to the stove and toss the onion slices, celery strips and bamboo shoots in it until lightly browned. The vegetables should never be cooked for more than a few minutes; they should be very crisp. Try to keep each ingredients in separate sections of the pan. Blend in part of the meat juice from the bowl and add the mushroom slices, spinach and small, whole shallots. Return the meat slices to reheat in the sauce. Serve with boiled rice noodles.