SUKIYAKI

8 shallots
4 leaves Chinese cabbage
3 stalks celery
8 medium mushrooms
4 radishes
1 small can sliced bamboo shoots
600g rump steak
1/4 each soy sauce and dry sherry
1 tablespoon sugar
Some sprays coriander leaves
peanut oil

Clean and cut shallots into 5 cm sections , include some of the green part. Cut celery diagonally into 3 cm sections. Tear Chinese cabbage into pieces. Clean and prepare mushrooms and radishes then slice.

Cut meat into slices about 3 mm thick and place in a tray, sprinkle with sugar. Combine the soy sauce with sherry. Heat about 2 table spoons of peanut oil in an electric wok, add the meat and fry, quickly to brown all over and place aside.

Add the vegetables but not the bamboo shoots, soy sauce mixture and cook, stirring until just tender. Arrange vegetables in a platter or tray, meat in the center of tray and cook bamboo shoots for a few moments while arranging the rest of ingredients . Place bamboo shoots around the edge of tray or platter. Garnish with coriander.

sukiyaki

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