Simple Pseudo Sukiyaki

From: Katie Sullivan

1/2 cup condensed consomme or beef broth

1/4 cup dry sherry or white wine

1/4 cup soy sauce

1 tablespoon sugar

4 ounces packaged triple-washed spinach (you can add other greens)

1/2 teaspoon vegetable oil

8 ounces beef, thinly sliced

1 tablespoon minced fresh ginger, powdered if you have to

1 medium sized onion, thinly sliced

1 cup or more sliced mushrooms (oyster, shitake, crimini, straw, whatever)

4 green onions, cut into 1 inch lengths

hot cooked rice or noodles

In a small bowl, stir together consomme, sherry, soy sauce, and sugar. Set aside.

Heat oil in a wide pan or wok over high heat.

Add beef and ginger. Cook, stirring until beef is browned, 2-3 minutes.

Transfer beef and ginger to a bowl with a slotted spoon.

Add sliced mushrooms and onions to pan. Cook, stirring until onions are tender and mushrooms are tinged with brown, about 3 minutes.

Add consomme mixture, then return beef to pan. Bring to a simmer, stirring.

Serve over rice or noodles.