Japanese Simmered Beef and Vegetables – Sukiyaki

1 to 1.5 lb. rib-eye of beef
1 12-oz. block tofu, cut into 1-inch cubes
1 tbsp. oil
1 bunch (about 6) scallions, cut into 2-inch pieces
1 small can shirataki
1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
1 c. sliced fresh mushrooms
1 c. soy sauce
1.5 c. water
3 tbsp. sugar

Slice beef very thinly. (If meat is slightly frozen, it is much easier to cut)
Heat oil in frying pan and saute beef.
Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
Combine remaining ingredients to make a sauce. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
After about 10 minutes, test a piece of meat to see if it is done.
Remove from pan and serve