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Serve hot from the skillet, with separate bowls for hot cooked rice.



  1. Dissolve bouillon in hot water; stir in soy sauce and sugar. Reserve.
  2. Cut beef into 1/8-inch slices.
  3. Heat oil in 12-inch skillet until hot. Place half each of the celery, carrots, scallions, mushrooms and bamboo shoots in separate areas in skillet. Pour half the reserved soy sauce mixture into skillet. Simmer uncovered until vegetables are crisp-tender, turning vegetables gently, 8 to 10 minutes.
  4. Push vegetables to side of skillet; add half each of the beef and spinach. Cook beef to desired doneness, about 3 minutes.
  5. Repeat with remaining vegetables and beef.

Yields 4 servings.


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