1 lb. sirloin tip
2 tbsp. cooking oil
1/2 c. soy sauce
2/3 c. water
3 tbsp. sugar
1/2 tsp. monosodium glutamate
5 oz. can bamboo shoots, drained
1 c. green onions, cut into 1 inch pieces
2 med. size onions, thinly sliced
1 lb. can bean sprouts, drained
5 oz. can water chestnuts, drained and sliced
1 c. sliced fresh mushrooms

Cut meat into paper-thin slices across the grain, then into strips wide. Brown strips in cooking oil in large skillet 2 to 3 minutes. Combine soy sauce, water, sugar, and monosodium glutamate. Pour over meat. Push meat to one side of the skillet. Keeping the ingredients separate, add bamboo shoots, green onions, and onion slices. Cook 5 to 10 minutes, turning vegetables and keeping separate. Push vegetables to one side. Add bean sprouts, water chestnuts, and mushrooms, keeping ingredients separate. Cook 2 minutes, until hot. Serve with hot rice. Note: An electric skillet set at 400 to 425 degrees may be used to cook sukiyaki. Freeze steak for easier slicing.