This makes a wonderful way to serve a traditional Japanese favorite.
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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
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.
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.
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.
Divide rice among 8 serving bowls; evenly divide steak and broth mixture over rice.
Uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.