1 1/2 lb. sirloin steak, sliced paper thin and cut in pieces
1/4 c. pure vegetable oil
1/2 c. bouillon
1/2 c. soy sauce
1 tbsp. sugar
1/2 lb. sliced mushrooms
1 c. shredded spinach
1 tbsp. sherry
3 med. onions, thinly sliced
1 c. sliced celery
1 c. bamboo shoots, thinly sliced
4 green onions, sliced
1 lb. vermicelli, cooked and drained

In large skillet brown steak in hot oil. Combine bouillon, soy sauce, sugar and sherry. Add half to meat. Push meat to side of pan. Add regular onions and celery and cook over low heat for 3 minutes. Add remaining bouillon mixture; bamboo shoots, mushrooms and spinach; cook 3 minutes. Add green onions; cook 1 minutes. Place hot cooked vermicelli on one side of platter and sukujaki on other side; or serve directly from skillet. Serves 6.