Sukiyaki

Directions

1. 1
   Cut beef across grain into 2 x 1/4-inch strips.
2. 2
   Cover and refrigerate half of the beef and use within 2 days.
3. 3
   Cook and stir remaining beef in oil in 8-inch skillet over medium heat until brown.
4. 4
   Stir in water, soy sauce, sugar and instant bouillon. Arrange beef in one half of skillet.
5. 5
   Arrange onions and carrot in separate sections of skillet.
6. 6
   Heat to boiling.
7. 7
   Reduce heat; cover and simmer 10 minutes.
8. 8
   Arrange celery, mushrooms and spinach in separate sections of skillet.
9. 9
   Heat to boiling.
10. 10
    Reduce heat; cover and simmer until spinach is cooked, about 5 minutes. Serve with steamed rice.