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    You are in: Home / Recipes / Ground Beef Sukiyaki Recipe
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    Ground Beef Sukiyaki

    Ground Beef Sukiyaki. Photo by KateL

    1/1 Photo of Ground Beef Sukiyaki

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Bugstomper's Note:

    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.

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    Units: US | Metric


    1. 1
      In large skillet, brown beef until crumbly.
    2. 2
      In small bowl, mix sugar, soy sauce, A-1, and salt.
    3. 3
      Set aside.
    4. 4
      Drain mushrooms, reserving liquid.
    5. 5
      When meat is cooked, mix in vegetables.
    6. 6
      Add sauce.
    7. 7
      Simmer 3 minutes, or until vegetables are just tender crisp.
    8. 8
      Combine cornstarch and reserved mushroom liquid.
    9. 9
      Stir into sukiyaki.
    10. 10
      Cook just until thickened.
    11. 11
      Serve over rice.

    Ratings & Reviews:

    • on July 10, 2012


      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.

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    • on December 09, 2010


      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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    • on August 24, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Ground Beef Sukiyaki

    Serving Size: 1 (311 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 413.8
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 4.7 g
    Cholesterol 73.7 mg
    Sodium 1055.2 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 3.5 g
    Sugars 8.0 g
    Protein 28.8 g

    The following items or measurements are not included:

    A.1. Original Sauce

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