Sukiyaki Big Bowls

READY IN: 35mins
Recipe by Manami

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!

Top Review by Tys 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!

Ingredients Nutrition

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.

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