1 1/2 lbs. round steak
1/2 lb. mushrooms, sliced thin
1 head Chinese cabbage, shredded
1 lb. spinach, washed
4 (1/2 inch) cubes beef suet
1/2 c. soy sauce
1 tsp. monosodium glutamate
2 bunches scallions
3 med. white onions, sliced thin
2 (7 oz.) cans bamboo shoots, drained
1/2 c. chicken broth
1/4 c. sugar

Cut steak across the grain in paper thin slices. Wash and cut scallions into 2 inch pieces using green and white portions. Arrange meat and vegetables on separate platters.

Heat suet in a very large skillet. Saute the beef quickly over medium heat until browned. Place scallions, mushrooms, onions, broth, soy sauce, sugar and monosodium glutamate.

Cook for 5 minutes over medium heat, tossing lightly until vegetables are cooked but retain their crispness.

Tofu
Shirataki

Both are a MUST in sukiyaki. You add Shirataki when vegetables are cooked. Tofu is very soft and breaks easily. Add it when Sukiyaki is almost done. Add a little sake.