Low Carb Sukiyaki - Flashback to 1966

This is a recipe I originally adapted for the "Flashback" page of my old newsletter. I ran across it yesterday while reorganizing my DietPro software database, and realized that I hadn't yet uploaded it, or a lot of similarly adapted recipes, to my recipe pages yet.

Since there's no better time to share induction-level recipes than January of ANY year, I decided to post this recipe here, too. (In future, I am likely to just link to the recipe posting at learnlowcarb.com instead - why duplicate efforts consistently?)

Low Carb Sukiyaki
1 pound sirloin steak
1 tablespoon butter
8 oz mushrooms, canned, drained
15 oz bamboo shoots, canned, drained
2 stalks celery
1 medium onion
5 stalks green onion
1 cup chicken broth
1/4 cup soy sauce
1/2 teaspoon salt
2 cups fresh spinach
Slice the steak into very thin strips (easier when partially frozen). Slice the bamboo shoots thinly. Clean and slice the celery into one inch pieces. Clean and dice the onion and green onions.
Saute the steak in the butter over high heat until well browned on all sides. Add the broth, along with the soy sauce, salt, chopped onion, and celery (reserving green onion). Cover and simmer for about twenty minutes, until everything is tender.
Meanwhile, remove all the tough stems and wash the spinach thoroughly, then slice it into long strips. Add it to the pan and continue to cook and stir just until it wilts.
Garnish each plate with the reserved green onions.

Servings: 4 ~ Preparation time: 10 minutes ~ Cooking time: 25 minutes ~ Ready in: 35 minutes

Nutrition (per serving, my analysis): 8.4g net carbs - 376.1 calories; 18.8g total fat; 12.6g carbohydrates (4.2g fiber; 5.6g sugar); 39.4g protein.

Recipe Source - Adapted and Updated by Karen Rysavy in 2004
Original Recipe 1966 Culinary Arts Institute of Chicago (I collect antique cookbooks and am always finding old recipes that just happen to be low-carb.)

I'll share another "new-old" recipe very soon! :)