Tangerine Sukiyaki Japanese cooking recipe

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6 large tangerines
2 tablespoons sugar
2 lbs sirloin steaks
2 tablespoons salad oil
3 cups celery, thinly sliced
1 cup green onion, cut in 1-inch pieces
1/3 lb mushroom, sliced
1 (5 ounce) can water chestnuts, drained and sliced
1 (5 ounce) can bamboo shoots (optional)
Sukiyaki Sauce
1 teaspoon grated tangerine peel
1/3 cup tangerine juice
1/2 cup soy sauce
2 tablespoons sugar
1 tablespoon lemon juice

1Peel, section and seed tangerines.
2Sprinkle with sugar.
3Set them aside to sweeten.
4Thoroughly combine all sukiyaki sauce ingredients. Set aside.
5Trim meat and slice into thin strips about 1/8″” thick.
6Heat oil in very large skillet or work and saute meat just until the pink color is gone.
7When the meat is cooked, drain the juices and add the vegetables and sukiyaki sauce.
8Simmer 1 to 2 minutes, then add sweetened tangerines, heating only until warm. Serve with rice.

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