Recipe: Sukiyaki with Oriental Style Boiled Rice (Seattle Times, 1957)

SUKIYAKI

2 beef round steaks, cut 1/2-inch thick (about 1 1/2 pounds)
1/4 cup lard (or oil)
1 beef bouillon cube
1/4 cup hot water
3 tablespoons sugar
1/2 cup soy sauce
10 to 12 green onions, cut in 2-inch pieces
I 1/2 cups sliced celery
I (8-ounce) can bamboo shoots
3 cups cooked rice

Pound round steak with meat mallet or side of a heavy saucer. Cut meat in strips about 2 inches long and 1/2 inch wide. Brown meat lard in heavy frying pan. Pour off drippings.

Dissolve bouillon cube in hot water. Combine bouillon, sugar and soy sauce. Mix well. Pour over meat. Cover pan and simmer about 1 hour or until meat is tender.

Push meat to one side of pan. Acid onions, celery and bamboo shoots, keeping each vegetable group separate. Cover and cook slowly 15 minutes.

Arrange on large serving platter keeping the meat and each vegetable in separate piles. Serve immediately with hot rice.

Make 6 servings

BOILED RICE (ORIENTAL STYLE)

1 cup rice
1 1/2 cups boiling water
1 teaspoon salt

Add rice to boiling salted water top of double boiler. Shake pan to distribute rice evenly. Cover pan and bring to boiling. Reduce heat to low and cook about 12 minutes or until all water is absorbed. Place over boiling water in double boiler. Cook another 15 minutes, removing lid last 5 minutes to dry and fluff rice.

From: Recipelink.com
Source: Newspaper clipping: The Seattle Times, Sunday, February 3, 1957