Ingredients
-
2
-
2
-
1/3
-
1/4
-
1
-
1
-
2
-
1
-
6
-
1
-
-
-
-
-
Directions
Ground Beef Sukiyaki,This is one of DH’s faves. I have cooked this many times for company and get raves. It looks like a lot of work, reading the recipe, but it is easy easy. We don’t like water chestnuts or bamboo shoots, so I omit them. I have had this recipe forever, but it looks like I must have found it on an A.1. bottle or ad. I tried it with other steak sauces, but we didn’t like it. The recipe says 8 servings, but the 2 of us finish it off with no trouble.,This was interesting. Not really what I was expecting, but there was nothing wrong with it. It is a bit salty though, and it doesn’t taste like authentic Japanese sukiyak (which is what I was expecting). The salt is definitely unneeded- good thing I didn’t add it. I might make this again with some changes. The meat mixture might also make a good filling for lettuce wraps.,Easy, quick and no complaints from the kids! It’s a winner in our house for sure.I modified slightly to use what veggies were on hand (broccoli & spring onions).Might try with ground turkey next time. Great recipe
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Steps
|
1
Done
|
In Large Skillet, Brown Beef Until Crumbly. |
|
2
Done
|
in Small Bowl, Mix Sugar, Soy Sauce, a-1, and Salt. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Drain Mushrooms, Reserving Liquid. |
|
5
Done
|
When Meat Is Cooked, Mix in Vegetables. |
|
6
Done
|
Add Sauce. |
|
7
Done
|
Simmer 3 Minutes, or Until Vegetables Are Just Tender Crisp. |
|
8
Done
|
Combine Cornstarch and Reserved Mushroom Liquid. |
|
9
Done
|
Stir Into Sukiyaki. |
|
10
Done
|
Cook Just Until Thickened. |
