Beef Sukiyaki

Ingredients

• 1/4 pound lean, boneless beef sirloin steak
• Vegetable cooking spray
• 1 teaspoon peanut oil
• 1/2 cup thinly sliced onion, separated into rings
• 1/2 cup sliced carrot
• 1/2 cup sliced fresh mushrooms
• 1/4 cup sliced celery
• 1/2 cup canned no-salt-added beef broth, undiluted
• 2 teaspoons dry sherry
• 1 1/2 teaspoons low-sodium soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup sliced green onions
• 2 cups cooked long-grain rice (cooked without salt or fat)

Preparation

1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender. Add steak, mushrooms, and celery; saute 3 minutes.
2. Combine beef broth and next 4 ingredients, stirring well. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.