Japanese Sukiyaki

1/2 cup canned beef broth
1/2 cup Dried Chinese mushrooms
1/4 cup reduced-sodium soy sauce
8 teaspoons dry sherry
10 ounces boneless beef sirloin steak
1 teaspoon Chinese sesame oil
1/2 cup Chinese snow peas, stems and strings removed
4 medium Scallions, cut into 1 1/2-inch pieces
1/4 cup sliced onions
1/2 garlic clove, minced
1/4 teaspoon Minced pared ginger
1 cup shredded Chinese cabbage
1/4 cup Drained canned sliced bamboo shoots



In small bowl combine beef broth and mushrooms; let stand for 15 minutes. Remove mushrooms with slotted spoon, reserving broth. Trim off and discard mushroom stems and cut caps into quarters. Add soy sauce and sherry to broth and mix well; set aside broth mixture with mushrooms. Broil steak on rack in broiling pan 5 to 6 inches from heat source, turning once, until rare, about 3 minutes on each side. Remove steak to cutting board and cut into 1/4-inch thick slices. In 12-inch nonstick skillet heat oil over medium-high heat; add snow peas, scallions, onion, garlic, and ginger and saute for 1 minute. Add 1/4 cup reserved broth mixture and continue cooking for 1 to 2 minutes longer. Move vegetables to one side of skillet; add mushrooms, cabbage and bamboo shoots to center of skillet and pour in an additional 1/4 cup broth mixture. Cook until vegetables are tender-crisp, about 3 minutes; move vegetables to opposite side of pan from snow pea mixture. Add steak slices and remaining broth mixture to center of skillet and cook, turning once, until steak is heated through, about 30 seconds on each side. Decoratively arrange steak and vegetables on serving plate and top with any pan juices.