Sukiyaki Big Bowls

Recipe by Manami
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READY IN: 35mins
SERVES: 8

INGREDIENTS

Nutrition
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DIRECTIONS

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