Sukiyaki




3/4 pound sirloin or flank steak, trimmed
1/4 cup chicken broth
2 tablespoons soy sauce
1/2 tablespoon sugar
1 tablespoon dry sherry
1/4 pound angel hair pasta
1 tablespoon sesame oil
2 cups sliced onion
1/4 pound shitake mushrooms, sliced
1 bunch spinach, chopped
4 scallions, sliced with green tops
Freshly milled black pepper


Cut meat into strips, inch wide by 3 - 4 inches in length. Set aside.
Mix together chicken broth, soy sauce, sugar and sherry.
Whisk until blended and sugar is dissolved.
Heat sesame oil in wok.
Stir in onion and cook, stirring, for about 3 minutes.
Put in meat, stirring so it doesn't cling to itself.
Cook, stirring, for two minutes.
Add half of the chicken broth mixture.
Stir in mushrooms then spinach, scallions and remaining sauce.
Cook just until spinach begins to wilt.
Cook 30 seconds, stirring constantly, do not over cook.
Make Angel Hair Pasta in seperate pot according to package directions, and drain.
Pour over angel hair, grate fresh pepper to taste over all, and toss well.