1 lb. sirloin steak, cut thin (easily cut like bacon strips when slightly frozen)
1 sm. can bamboo shoots, drained
1 c. bean sprouts
1 bunch green onions, cut in 2 inch trips
3 carrots, cut in half lengthwise, then diagonally and thin
3 sticks celery, cut thin and diagonally
1 sm. green pepper, sliced in thin strips
1 sm. brick or tofu, cut in 1 inch cubes
1 c. soy sauce
1/2 to 3/4 c. sugar

Heat skillet and grease lightly. Fry meat until slightly brown. Add sauce of soy sauce and sugar. Add vegetables. (True Japanese style is to keep the vegetables segregated from each other so the dish will be attractive to the eye -to do so, arrange them the same way you would cut a pie, and alternate the greens with the yellow and orange colored vegetables.) Cook until slightly tender on medium high heat. Add the tofu, just so there is time to heat it through.

Serve the sukiyaki with rice.

Karalee advised that a combination of any the vegetables is colorful and appetizing. The amounts are approximate.