Sukiyaki

Ingredients:

• 1 lb eye of round steak, trimmed
• 1/3 cup all-purpose flour
• 1/4 tsp black pepper for flour
• 1/4 tsp no salt seasoning for flour (21 Salute)
• 2 tbsp canola oil
• 2 cups no salt added beef broth
• 2 tbsp sodium reduced soy sauce (Chinatown)
• 1/2 cup onion, diced or slivered
• 1 cup celery, thinly sliced on diagonal
• 1/2 cup green pepper, diced or slivered
• 1/4 tsp no salt seasoning (21 Salute)
• 1/4 tsp black pepper
• 8 oz button mushrooms, sliced
• 1 tbsp corn starch
• 2 tbsp water

Directions:

1. Cube the steak into bite sized pieces.

2. Mix 1/4 tsp black pepper and 1/4 tsp no salt seasoning in with the flour on a shallow plate.

3. Flour the beef cubes, covering all sides.

4. Put the oil in a large, heavy bottomed pot and heat over medium-high heat. When the oil is hot put the beef cubes in the skillet and brown the steak in the oil.

5. Discard any of the unused flour.

6. When the cubes are all browned, reduce the heat to medium-low and stir in the broth, soy sauce and onions, cover and simmer for 20 minutes.

7. Add the celery, green pepper, the remaining no salt seasoning and pepper, and the sliced mushrooms to the meat mixture.

8. Cover and simmer for 5 minutes or until the veggies are cooked but still crisp.

9. Mix corn starch and water to form a slurry, add to the meat mixture, stir, cover and simmer for 8 minutes longer.

10. Stir occasionally to make sure the mixture is not sticking to the bottom of the pot.

11. Serve over rice or noodles. Garnish with parsley, toasted sesame seeds or sliced green onions, if desired.

Makes 4 servings, each serving has 280 calories, 185mg sodium and 15.9g carbohydrates

Other vegetables such as water chestnuts, bamboo shoots, bean sprouts or spinach could also be added.

Original recipe unknown, this is from my mother’s recipe files, rewritten and modified for low sodium