Beef Sukiyaki

Ingredients

• 0.5 cup no-salt-added beef broth undiluted canned
• 0.3 pound beef sirloin steak boneless lean
• 0.5 cup carrots sliced
• 0.3 cup celery sliced
• 2 cups rice long-grain cooked without salt or fat
• 2 teaspoons cooking sherry dry
• 0.5 cup mushrooms fresh sliced
• 0.5 cup green onions sliced
• 1.5 teaspoons soya sauce low-sodium
• 0.5 cup onion separated thinly sliced
• 1 teaspoon vegetable oil; peanut oil preferred 
• 0.3 teaspoon salt 
• 0.5 teaspoon sugar 

Equipment

• frying pan

Directions

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil.
2. Place over medium-high heat until hot.
3. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender.
4. Add steak, mushrooms, and celery; saute 3 minutes.
5. Combine beef broth and next 4 ingredients, stirring well.
6. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.