Food: Sukiyaki

• 1 Tbs. vegetable oil
• 1-½ pounds beef sirloin strips
• 2/3-cup soy sauce
• 2/3-cup mirin
• ½ tsp salt
• 1/3-cup chicken broth
• 1/3 cup white sugar
• 3 small onions, slices
• 1 leek, chopped
• 2 cups celery, chopped
• 1 can bamboo shoots, drained and chopped
• 1 handful button mushrooms, slices
• 1 (8 ounce) can water chestnuts, drained
• 1 tsp cornstarch

Heat oil in a large skillet or wok over medium heat. Brown the beef in the hot oil, and then stir in soya sauce, salt, broth and sugar. Mix in the onion, leaks and celery and cook until tender. Stir in bamboo shoots, mushrooms and water chestnuts. Reduce heat to medium, stir in cornstarch and simmer until sauce is thickened.