Sukiyaki Big Bowls

Manami's Note:

Nice and real easy traditional Japanese Style food! These bowls can be of the Ziplock type or other freezer bowls and can be used as a meal for new neighbors, a sick friend or just for you. I found this on landolakes.com. Update 01/07/2008 I remade this and used peapods with less bamboo shoots, sliced red pepper strips with less water chestnuts, increased the garlic to 1 tsp, increased the green onions to 1/3-1/2 cup, and some crushed red pepper flakes, for that extra zing! Just a thought!

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 8

Yield: 8.0 individ ...

• 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons olive oil
• 1 1/2 lbs beef sirloin steaks, cut into thin strips
• 2 cups water
• 1/3 cup low sodium soy sauce
• 1 (8 ounce) package sliced mushrooms
• 1 (8 ounce) can bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 1/2 cups fresh bean sprouts
• 1/4 cup sliced green onion
• 2 tablespoons sugar or 2 tablespoons sugar substitute
• 1/2 teaspoon finely chopped garlic
• 1/4 cup water
• 4 teaspoons cornstarch
• 6 cups fluffy cooked white rice

Directions:

1. Melt butter in 4 quart saucepan until sizzling; add half of steak strips.
2. Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes.
3. Remove meat with slotted spoon.
4. Set aside.
5. Cook remaining steak strips.
6. Return all meat to saucepan.
7. Add all remaining ingredients except 1/4 cup water, cornstarch and rice.
8. Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes.
9. Reduce heat to low.
10. Cook until flavors are melded and mushrooms are tender, about 5-6 minutes.
11. Increase heat to medium-high.
12. Combine 1/4 cup water and cornstarch in small bowl.
13. Stir into steak mixture; continue cooking until mixture comes to a boil.
14. Cook 1 minute.
15. Remove from heat; let stand to cool 15 minutes.
16. Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice.
17. Cover; freeze until serving time.
18. *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.
19. **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.

Reviews

[Ivy Food Sleuth]

this is closer to real sukiyaki than many of the recipes here but it definitely needed the mirin that I added plus a dash of sesame oil. I used beef broth instead of the water and added minced garlic. I used some firm tofu and yam noodles. Very enjoyable. Thanks for posting. Ivy

[Ty's Kitchen]

Really liked this recipe but felt it was missing something - it tasted a little flat to me. Ate 1/2 and the other 1/2 are in the freezer, waiting for the next busy day. Will make again but will play with it!

[Chef #544992]

Excellent. I substituted brown sugar & used about 1/4c of rice vinegar & cooking wine. Skipped the water chestnuts & used sweet red pepper instead. One of my favorite Japanese dishes.