---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Sukiyaki
  Categories: Japanese, Beef
       Yield: 2 servings
  
     1/2 c  Canned beef broth
     1/2 c  Dried Chinese mushrooms
     1/4 c  Reduced-sodium soy sauce
       8 ts Dry sherry
      10 oz Boneless beef sirloin steak
       1 ts Chinese sesame oil
     1/2 c  Chinese snow peas, stems and
            -strings removed
       4 md Scallions, cut into 1
            -1/2-inch pieces
     1/4 c  Sliced onions
     1/2    Garlic clove, minced
     1/4 ts Minced pared ginger
       1 c  Shredded Chinese cabbage
     1/4 c  Drained canned sliced bamboo
            -shoots
  
   In small bowl combine beef broth and mushrooms; let
   stand for 15 minutes. Remove mushrooms with slotted
   spoon, reserving broth.  Trim off and discard mushroom
   stems and cut caps into quarters.  Add soy sauce and
   sherry to broth and mix well; set aside broth mixture
   with mushrooms. Broil steak on rack in broiling pan 5
   to 6 inches from heat source, turning once, until
   rare, about 3 minutes on each side.  Remove steak to
   cutting board and cut into 1/4-inch thick slices.  In
   12-inch nonstick skillet heat oil over medium-high
   heat; add snow peas, scallions, onion, garlic, and
   ginger and saute for 1 minute.  Add 1/4 cup reserved
   broth mixture and continue cooking for 1 to 2 minutes
   longer.  Move vegatables to one side of skillet; add
   mushrooms, cabbage and bamboo shoots to center of
   skillet and pour in an additional 1/4 cup broth
   mixture.  Cook until vegetables are tender-crisp,
   about 3 minutes; move vegetables to opposite side of
   pan from snow pea mixture.  Add steak slices and
   remaining broth mixture to center of skillet and cook,
   turning once, until steak is heated through, about 30
   seconds on each side. Decoratively arrange steak and
   vegetables on serving plate and top with any pan
   juices.
   
   [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
   
   Posted by Fred Peters.
  
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