Sukiyaki (Cooked on a Hoe)

 Combine in glass measuring cup:

1/2 c. water
1 t. instant beef bouillon or 1 cube beef bouillon

heat in microwave until bouillon cube is melted. Add:

1/3 c. soy sauce
2 T. sugar

Stir and set aside.

1 lb beef tenderloin or steak cut into bite size pieces
3 stalks celery, cut diagonally into 1/4 inch slices
2 medium carrots, peeled and cut diagonally into 1/8 inch slices
1 bunch green onions, cut diagonally into 2 inch pieces
2 c. mushrooms, thinly sliced or 8 oz, canned, sliced mushrooms, drained
1 can (8 oz.) bamboo shoots, drained
4 c. fresh spinach, washed & stems removed, or one box (10 oz.) frozen spinach

Hot cooked rice

Heat oil in large skillet. Brown beef. Add vegetables being careful to keep them in separate spots in the skillet. Add bouillon mixture. Carefully stir each grouping of vegetables occasionally while cooking. Cover and cook 8 to 10 minutes until carrots begin to get tender. Serve from skillet over rice. Use soy sauce for garnish.