Sukiyaki I

Prepare all ingredients ahead of cooking: slice onions into 1/4-inch thick rings and separate layers, cut green onions into 2-inch pieces, slice mushrooms, cut celery diagonally into 1-inch pieces, and remove stems from spinach. Drain bamboo shoots and pat the beef strips dry with paper towels.

Heat 1½ tablespoons of vegetable oil in a large skillet or sukiyaki pot over medium-high heat until shimmering.

Working in batches to avoid overcrowding, add the beef strips to the hot oil and cook until browned on all sides, approximately 3-4 minutes per batch. Transfer cooked beef to a plate.

Add remaining 1½ tablespoons of oil to the pot and add the onion slices, celery, and mushrooms. Stir-fry for 3-4 minutes until the vegetables begin to soften.

Return the beef to the pot along with the bamboo shoots and green onion pieces. Stir to distribute evenly.

In a small bowl, whisk together the soy sauce, beef broth, sugar, and cornstarch until smooth. Pour this mixture over the beef and vegetables and stir well to combine.

Add the spinach in batches, stirring gently as each batch wilts into the dish, approximately 2-3 minutes total. The sauce should coat all ingredients.

Serve the sukiyaki immediately over hot cooked rice, ensuring each portion includes generous amounts of sauce and vegetables.