SUKIYAKI

2 1/4 cups Minute Rice, uncooked
1 pound lean round steak, sliced very thin
2 tablespoons butter
1/2 pound fresh mushrooms, thinly sliced (3 cups)
1 bunch scallions, cut into strips (2 cups)
1 cup sliced onions
1 cup thin celery strips
1 (5 oz.) can bamboo shoots, drained (optional)
2 tablespoons sugar
1/3 cup soy sauce
1 beef bouillon cube
1/4 cup hot water
3 cups fresh spinach

Prepare rice as directed on package.

Meanwhile brown meat very quickly on both sides in butter in a large skillet - takes about 1 1/2 minutes.

Add remaining ingredients except spinach; simmer uncovered, stirring occasionally 3 to 4 minutes, or until vegetables are almost tender, but still crisp.

Add spinach; cover and cook 3 minutes longer.

Serve immediately over hot rice, with additional soy sauce, if desired,

VARIATION:

PORK SUKIYAKI:
Prepare above recipe, substituting 1 pound pork tenderloin, sliced very thin, for the beef. Cook slowly in butter until meat begins to brown before adding remaining ingredients; then continue as directed.

Makes about 5 cups Suklyaki plus rice or 5 or 6 servings
From: Recipelink.com
Source: Magazine recipe clipping, Minute Rice Ad, 1970's