Ground Beef Sukiyaki

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

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.