Sukiyaki

¹/4 cup chicken broth

2 tablespoons soy sauce

1 tablespoon sugar

¹/2 tablespoon dry sherry

¹/4 pound angel hair pasta

³/4 pound sirloin or flank steak

1 teaspoon sesame oil

2 cups sliced onion

2 stalks celery, sliced

¹/4 pound mushrooms, sliced

6 cups fresh spinach

4 scallions, sliced

Freshly ground black pepper
Mix chicken broth, soy sauce, sugar and sherry together in a small bowl, stirring to make sure the sugar dissolves. Boil noodles according to package instructions. Drain and place on 2 dinner plates.

Remove fat from the steak and cut into strips about 4 inches long and 1 inch wide and reserve. Heat sesame oil in nonstick skillet or electric frying pan. Add onion and celery and cook 3 minutes. Add meat and cook 2 minutes, constantly tossing the ingredients in the pan. Add half of the chicken broth mixture and stir. Add mushrooms and cook 30 seconds. Add spinach, scallions and remaining sauce and cook 30 seconds, stirring constantly. Season with pepper to taste. Remove from the pan and serve over noodles. Spoon all the sauce over the top. Makes 2 servings.

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