Sukiyaki Big Bowls
20 min
50 min


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

How to make

  1. STEP 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. STEP 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. STEP 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. STEP 4

    Divide rice among 8 serving bowls; evenly divide steak and broth mixture over rice.

Tip #1

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


10Fat (mg)
65Cholesterol (mg)
750Sodium (mg)
45Carbohydrates (g)
3Dietary Fiber
25Protein (g)


Explore reviews from
our online community

  October 28, 2013

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.

— says Klayter
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