RECETAS Y COCINA

Ingredients

• 2 lbs. beef sirloin
• 1 cup very thin slices Bermuda (or other sweet) onion
• 3 stalks celery, cut on angle into 1 inch pieces
• 12 scallions, cut in 1 inch bias pieces
• 1/2 lb. mushrooms, sliced
• 8 1/2 oz. can water chestnuts, drained and sliced
• 1/4 cup soy sauce
• 1/4 cup dry vermouth
• 1 tsp. MSG (monosodium glutamate, optional)
• 3/4 cup beef bouillon
• 1 tsp. sugar
• Salt and pepper
• 3/4 lb. torn spinach, washed and dried

Preparation

The meat will be much easier to cut if it spends a half hour in the freezer.

Use a very sharp knife or a food processor and slice it paper thin (with the slicing blade).

Lightly butter a large skillet.

Over high heat, quickly brown meat, push to side of pan.

Add all other ingredients except spinach.

Cook over medium heat, about 5 minutes, stirring often.

Add spinach.

Cook 2 minutes more.

Serve immediately with hot boiled rice.

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