Beef Bowl

Ingredients:

• 5 Cups Cooked Rice - Bulk Aisle 5
• 10 & 1/2 oz Thinly Sliced Beef, use tenderloin or sirloin - Meat Dept.
• 4 Dried Shiitake Mushrooms, softened & sliced into 1/8-inch - Bulk Herbs & Spices or Produce
• 4 oz Organic Spinach Leaves - Produce
• 4 Kame Water Chestnuts, coarsely chopped - Aisle 3
• 4 Eggs - Aisle 1

Cooking Sauce:

• 1 Cup Water
• 1/4 Cup San-J Soy Sauce - Aisle 3
• 1/4 Cup Eden Mirin - Aisle 3
• 1 Tsp. White Sugar - Aisle 2
• 1 Tbsp. Imagine Veggie Stock - Aisle 2

In a 12-inch skillet, mix water and veggie stock and heat up.  Add soy sauce, mirin and sugar.  Add meat; cook for 2-3 minutes.  Add shiitake mushrooms, water chestnuts and spinach; cook for another 2-3 minutes.  Pour beaten eggs over.  Cook until eggs are set.  Divide into four and place on cooked rice in serving bowl with sukiyaki sauce.

Source: Quick & Easy Japanese Cuisine for Everyone by Yukiko Moriyama