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| Sukiyaki
2 pounds of lean ground beef
2 tablespoons of sugar
1/3 cup of soy sauce
1/4 cup of A-1 steak sauce
1 teaspoon of salt
1 (6-ounce) can of sliced mushrooms
2 medium onions, thinly sliced
1 green pepper, sliced in thin strips
6 scallions, cut into 1-inch pieces
1 cup of thinly sliced celery
1 (8-ounce) can of water chestnuts, thinly sliced
1 (8-ounce) can of bamboo shoots
1 tablespoon of cornstarch
cooked rice |
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In large skillet, brown beef until crumbly. In small bowl, mix sugar, soy sauce, A-1 steak sauce, and salt. Set aside. Drain mushrooms, reserving liquid. When meat is cooked, mix in vegetables. Add sauce. Simmer for 3 minutes, or until vegetables are just crisp-tender. Combine corn starch and reserved mushroom liquid. Stir into sukiyaki. Cook just until thickened. Serve over cooked rice. Serves 8.
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