Total Time
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition


  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.
Most Helpful

4 5

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.

5 5

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

4 5

I halved the meat, but not the sauce, and used about two cups of frozen oriental veggies instead of the fresh veggies listed. I skipped the cornstarch because even with the halved meat, there was simply no sauce in the pan; it all soaked into the meat and veggies. Quick, easy, and smelled fantastic while cooking. We all enjoyed it. I wouldn't serve it to company, but this was a wonderful, inexpensive, easy weeknight meal that will be added to our regular rotation! For us, with the meat halved, it made three adult servings -- one for each of us, and one in the freezer for a lunch rice bowl!