Ground Beef Sukiyaki

READY IN: 30mins
KateL
Recipe by Bugstomper

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.

Top Review by rpgaymer

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.

Ingredients Nutrition

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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