Sukyaki

This in no way resembles Japanese sukiyaki.

It is a 1960's Midwestern attempt to be exotic.

It's also pretty tasty.

1 lb round steak strips
2 1/2 c. beef broth (the recipe says 4 bullion cubes - yikes the salt!)
2 c. bamboo shoots (I think Mom just used a big can of the LaChoy Chop Suey vegetables)
2 large onion (sliced)
1 green pepper (sliced)
mushrooms (doesn't say how many, so go wild!)
1/4 c. soy-sauce
2T sugar
salt (though I really don't think it needs any more...)
pepper
bay leaf

Brown steak strips then add remaining ingredients. It doesn't say this, but I'm assuming you simmer it until the beef is tender. It also doesn't say to thicken it, but you might want to with a little cornstarch in water.

Serve over rice.

You probably want to use low-sodium broth or soy-sauce, or leave the salt out. Jeez, how did we survive the 60's?