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Sukiyaki Big Bowls
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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

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.

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