- 1 pound beef tenderloin (sliced paper thin across grai)
- 5 ounces bamboo shoots (slivered or diced, drained)
- spinach leaves (5 cups sm.)
- 1 pound beansprouts (drained)
- 1 block soybean curd (tofu)
- 1 bunch shirataki noodle (made from arum root starch)
- 2 tablespoons sugar
- 1 teaspoon accent
- 1/2 cup soy sauce
- 1/2 cup beef stock (or canned beef broth)
- 2 cups green onions (length bias cut)
- 1 cup celery (length bias cut, slices)
- 1/2 cup sliced mushrooms (thinly)
- 5 ounces water chestnuts (drained and thinly sliced)
- 1Boil shirataki noodles and cut in 1/3. Just before cooking time, arrange meat and vegetables attractively on large platter or tray. Have small container of sugar, Accent, soy sauce and beef stock handy.
- 2For toss stirring use chopsticks or a fork and spoon. Preheat large electric skillet or wok. Add a little oil and roll up sides and over bottom of grease lightly, about 2 tbsp. Add beef and cook briskly, turning over and over, 1-2 minutes, or until browned. Sprinkle meat with sugar and Accent. Pour soy sauce and beef stock over. Push meat to one side. Let soy sauce bubble.
- 3Keeping in separate groups, add onions, celery, mushrooms and continue cooking and toss stirring each group over high heat, about 1 minute. Push to one side. Add remaining ingredients, keeping in separate groups. Cook and toss stir just until heated through.
- 4Let guests help themselves to some of everything, including sauce. Serves 4. For remaining batches, leave sauce in pan, add more stock and soy sauce by guess. Serve with individual bowls of steamed white rice.