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.

Ingredients

8 serv.

lean ground beef↗2 lbs
sugar↗2 tablespoons
soy sauce↗1⁄3 cup
A.1 Original Sauce1⁄4 cup
salt↗1 teaspoon
(I never add this)
can sliced mushrooms1 (6 ounce)
medium onions, thinly sliced↗2
green pepper, sliced in thin strips↗1
scallions, cut in 1 inch pieces↗6
thinly sliced celery1 cup
water chestnuts, thinly sliced and drained1 (8 ounce)
bamboo shoots, drained1 (8 ounce)
cornstarch↗1 tablespoon
rice, cooked↗1 1⁄2 cups

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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