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.
- 2 lbs lean ground beef
- 2 tablespoons sugar
- 1⁄3 cup soy sauce
- 1⁄4 cup A.1. Original 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 See How It's Made
- In large skillet, brown beef until crumbly.
- In small bowl, mix sugar, soy sauce, A-1, and salt.
- Set aside.
- Drain mushrooms, reserving liquid.
- When meat is cooked, mix in vegetables.
- Add sauce.
- Simmer 3 minutes, or until vegetables are just tender crisp.
- Combine cornstarch and reserved mushroom liquid.
- Stir into sukiyaki.
- Cook just until thickened.
- Serve over rice.