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Sukiyaki Steak

1 chuck steak fillet (about 1-1/2 pounds)
1/4 cup vegetable oil
2 medium size sweet potatoes, pared and thinly sliced
1/2 pound green beans, tipped and cut in 1-inch pieces
1 small green pepper, halved, seeded and cut into thin strips
1 small sweet red pepper, halved, seeded and cut into thin strips
1 cup thinly sliced celery
1/2 cup soy sauce
1 cup water
1 small head Chinese cabbage, shredded
1 bunch green onions, trimmed and cut into 2-inch pieces
4 large mushrooms, trimmed and sliced

1. Trim all fat from steak; cut meat into very thin strips. (For easier cutting of raw beef, partially freeze steak 1 hour to firm meat.)

2. Heat oil in a large skillet with a cover. Add steak strips and saute, stirring occasionally (2 to 3 minutes) or until brown; remove with a slotted spoon and keep strips warm. Reserve for Step 5.

3. Add potatoes, green beans, green and red pepper, and celery; saute 2 to 3 minutes, or until vegetables start to soften.

4. Combine soy sauce and water in a cup; pour over vegetables; cover. Simmer 5 minutes. Stir in shredded cabbage, green onions and mushrooms; cover. Cook 5 minutes longer, or until cabbage wilts and vegetables are crisply tender.

5. Return cooked steak strips to pan and heat until piping-hot. Serve with hot cooked rice and more soy sauce, if you wish.

Makes 6 servings.