Sukiyaki Stir-Fry

1 1/2 Cups Brown Rice
1 lb beef sirloin
1/3 C Tamari or Soy sauce
2/3 C beef stock
2 tbs canola oil
2 Tbs oil
1 large onion sliced
1/2 lb shiitake mushrooms
1/2 lb bok choy, sliced
1 can (4oz) bamboo shoots
4 scallions thinly sliced
2 egg yolks
1 rounded Tbs Cornstarch

Cook brown rice according to package directions. Place 1 lbs beef sirloin, 1" thick in the freezer to firm for slicing, 15 minutes.

When rice is 10-15 minutes away from serving time, remove meat from freezer and slice it very thin, no more than 1/8" thick.

Combine tamari or soy sauce and beef stock in small saucepan and bring just to a simmer over low heat. Keep warm.

Heat canola oil in large nonstick skillet over high heat. When the oil smokes, stir-fry the meat to sear it, 4-5 minutes. Remove meat from pan and set aside. Add oil to skillet then add onion, shiitake mushrooms, bok choy, bamboo shoots, scallions and stir-fry for 3-4 minutes. Return meat to the skillet.

In small bowl add eggs yolks and cornstarch together with a bit of warm soy stock. Whisk mixtures into the saucepan with the remaining stock and stir over low heat until it thickens. Pour sauce over the stir-fry. Toss to combine and serve immediately over brown rice. Serves 4: 610 Callories.

Number of Servings: 4

Recipe submitted by SparkPeople user KINISUE.