Ingredients
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2 lbs lean ground beef
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2 tablespoons sugar
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1/3 cup soy sauce
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1/4 cup A.1. Original Sauce
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1 teaspoon salt (I never add this)
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1 (6 ounce) can sliced mushrooms
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1 green pepper, sliced in thin strips
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6 scallions, cut in 1 inch pieces
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1 cup thinly sliced celery
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1 (8 ounce) can water chestnuts, thinly sliced and drained
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1 tablespoon cornstarch
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2 medium onions, thinly sliced
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1 1/2 cups rice, cooked
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1 (8 ounce) can bamboo shoots, drained
Instructions
- In large skillet, brown beef until crumbly.
- In small bowl, mix sugar, soy sauce, A-1, and salt.
- Set aside.
- Drain mushrooms, reserving liquid.
- When meat is cooked, mix in vegetables.
- Add sauce.
- Simmer 3 minutes, or until vegetables are just tender crisp.
- Combine cornstarch and reserved mushroom liquid.
- Stir into sukiyaki.
- Cook just until thickened.
- Serve over rice.