Recipe: Sukiyaki (using round steak, 1960's)

SUKIYAKI



1 1/2 pounds round steak
2 tablespoons shortening
3 cups chopped green onions with tops
2 cups diced celery
1 cup sliced ripe olives
3 cans (5 ounces each) bamboo shoots, drained
3 cans (3 ounces each) sliced mushrooms, drained
2 teaspoons salt (or to taste)
1/3 cup soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
Hot cooked rice (for serving)

Cut meat in 1 1/2-inch strips. Brown in hot shortening.

Add onions, celery, olives, bamboo shoots, mushrooms, and salt.

Combine soy sauce, cornstarch and sugar together, then pour over sukiyaki mixture. Cover and simmer 20 minutes.

Serve over rice.

Makes 6 servings
Source: Vintage recipe booklet: Electric Cooking the Easy Flameless Way, Edison Electric Institute, 1966