Sukiyaki Big Bowls

Name: Sukiyaki Big Bowls
Prep time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tablespoons Land O Lakes® Butter; 1 1/2 pounds beef sirloin steak, cut into thin strips; 2 cups water; 1/3 cup soy sauce; 1 (8-ounce) package sliced fresh mushrooms; 1 (8-ounce) can bamboo shoots, drained; 1 (8-ounce) can sliced water chestnuts, drained; 4 ounces (1 1/2 cups) fresh bean sprouts; 1/4 cup sliced green onions; 2 tablespoons sugar; 1/2 teaspoon finely chopped fresh garlic; 1/4 cup water; 4 teaspoons cornstarch; 6 cups cooked rice

This makes a wonderful way to serve a traditional Japanese favorite.

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20 min

Prep Time

50 min

Total Time

servings

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Ingredients

2 tablespoons Land O Lakes® Butter

1 ¹/₂ pounds beef sirloin steak, cut into thin strips

2 cups water

¹/₃ cup soy sauce

1 (8-ounce) package sliced fresh mushrooms

1 (8-ounce) can bamboo shoots, drained

1 (8-ounce) can sliced water chestnuts, drained

4 ounces (1 ¹/₂ cups) fresh bean sprouts

¹/₄ cup sliced green onions

2 tablespoons sugar

¹/₂ teaspoon finely chopped fresh garlic

¹/₄ cup water

4 teaspoons cornstarch

6 cups cooked rice

How to make

STEP 1

Melt butter in 4-quart saucepan until sizzling; add half of steak strips. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until lightly browned. Remove meat with slotted spoon. Set aside. Cook remaining steak strips. Return all meat to saucepan.
STEP 2

Add all remaining ingredients except 1/4 cup water, cornstarch, and rice. Cook, stirring occasionally, 4-5 minutes or until mixture comes to a boil. Reduce heat to low. Cook 5-6 minutes or until flavors are blended and mushrooms are tender.
STEP 3

Increase heat to medium-high. Combine 1/4 cup water and cornstarch in bowl. Stir into steak mixture; continue cooking until mixture comes to a boil. Cook 1 minute. Remove from heat; let stand 15 minutes.
STEP 4

Divide rice among 8 serving bowls; evenly divide steak and broth mixture over rice.

Tip #1

Uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.

370 Calories

10 Fat (g)

65 Cholesterol (mg)

750 Sodium (mg)

45 Carbohydrates (g)

3 Dietary Fiber

25 Protein (g)

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