Sukiyaki Big Bowls

Sukiyaki Big Bowls
11
1 Review
This makes a wonderful way to serve a traditional Japanese favorite.
20 min
Prep Time
50 min
Total Time
8 servings

Ingredients

2 tablespoons
Land O Lakes® Butter
1 1/2 pounds
beef sirloin steak, cut into thin strips
2 cups
water
1/3 cup
soy sauce
1 (8-ounce) package
sliced fresh mushrooms
1 (8-ounce) can
bamboo shoots, drained
1 (8-ounce) can
sliced water chestnuts, drained
4 ounces (1 1/2 cups)
fresh bean sprouts
1/4 cup
sliced green onions
2 tablespoons
sugar
1/2 teaspoon
finely chopped fresh garlic
1/4 cup
water
4 teaspoons
cornstarch
6 cups
cooked rice

Directions

  1. Melt butter in 4-quart saucepan until sizzling; add half of steak strips. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until lightly browned. Remove meat with slotted spoon. Set aside. Cook remaining steak strips. Return all meat to saucepan.
  2. Add all remaining ingredients except 1/4 cup water, cornstarch and rice. Cook, stirring occasionally, 4-5 minutes or until mixture comes to a boil. Reduce heat to low.Cook 5-6 minutes or until flavors are blended and mushrooms are tender.
  3. Increase heat to medium-high.Combine 1/4 cup water and cornstarch in bowl. Stir into steak mixture; continue cooking until mixture comes to a boil. Cook 1 minute. Remove from heat; let stand 15 minutes.
  4. Divide rice among 8 serving bowls; evenly divide steak and broth mixture over rice.

Recipe Tips

Uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.

Nutrition Facts (1 serving)

Calories
370
Cholesterol
65mg
Carbohydrates
45g
Protein
25g
Fat
10g
Sodium
750mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

The sauce was weak and watery, and the cornstarch never seemed to gel. This is one of the very few Land O Lakes recipes I've tried that I would not make again.

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