2 tbsp. peanut oil or butter
1 1/2 lbs. fillet of beef or sirloin, cut in very thin slices, across the grain
1 c. celery, sliced diagonally in 1 inch pieces
2 onions, sliced thin
1 bunch green onions, cut in 2 inch lengths (tops and all)
1 c. mushrooms, sliced
1/2 lb. fresh spinach, slightly steamed
1 (8 1/2 oz.) can bamboo shoots, drained, sliced thin

SUKIYAKI SAUCE:

1/2 c. beef broth or bouillon
1/2 c. soy sauce
1 tbsp. sugar

Prepare all ingredients, arrange attractively on large platter. Blend together stock, soy sauce and sugar. Prepare sukiyaki at the table, using chafing dish, electric skillet (use 260 degree setting), or wide iron skillet. Heat oil, put in 1/3 of meat, brown slightly. Pour 2/3 sauce over meat; then add separately 2/3 each of the vegetables, keeping them separated while cooking (7 to 8 minutes). Add another 1/3 meat; cook 2 additional minutes. Serve directly into salad size plates or bowls. Replenish skillet with balance of fresh ingredients; proceed with cooking for additional servings. Add sauce as needed for moistness. Makes 6 servings.