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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It is so easy to prepare and it is one of those recipes where you can use up any leftover veggies you have in the fridge and it still comes out perfectly. I usually use soy hamburg to make it vegetarian. We aren't fond of water chestnuts, so I omit them. Ingredients:
2 lbs lean ground beef |
2 tablespoons sugar |
1/3 cup soy sauce |
1/4 cup a-1 steak sauce |
1 teaspoon salt (i never add this) |
1 (6 ounce) can sliced mushrooms |
2 medium onions, thinly sliced |
1 green pepper, sliced in thin strips |
6 scallions, cut in 1 inch pieces |
1 cup thinly sliced celery |
1 (8 ounce) can water chestnuts, thinly sliced and drained |
1 (8 ounce) can bamboo shoots, drained |
1 tablespoon cornstarch |
1 1/2 cups rice, cooked |
Directions:
1. in large skillet, brown beef until crumbly.
2. In small bowl, mix sugar, soy sauce, A-1, and salt.
3. Set aside.
4. Drain mushrooms, reserving liquid.
5. When meat is cooked, mix in vegetables.
6. Add sauce.
7. Simmer 3 minutes, or until vegetables are just tender crisp.
8. Combine cornstarch and reserved mushroom liquid.
9. Stir into sukiyaki.
10. Cook just until thickened.
11. Serve over rice.
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