Best Mock Sukiyaki Recipes

GROUND BEEF SUKIYAKI

Ground Beef Sukiyaki image

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.

Provided by Bugstomper

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.

FAKE SUKIYAKI

Fake Sukiyaki image

Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor.

Provided by STARWALK

Categories World Cuisine Recipes Asian Japanese

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

½ pound thinly sliced roast beef, cut into strips
1 bunch fresh spinach, rinsed and stemmed
12 ounces fresh button mushrooms, halved
1 (10.75 ounce) can beef stock, divided
½ cup thinly sliced onion
3 tablespoons sake, or to taste
3 tablespoons soy sauce, or to taste

Steps:

In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

Nutrition Facts : Calories 291.8 calories, Carbohydrate 22.2 g, Cholesterol 54.6 mg, Fat 5.5 g, Fiber 6.6 g, Protein 37.6 g, SaturatedFat 1.8 g, Sodium 2701 mg, Sugar 9.1 g

MOCK SUKIYAKI

Mock Sukiyaki image

This version of sukiyaki is baked with beef broth rather than stir fried, to accommodate more Americanized cooking practices. It comes from a church cookbook recipe submitted by Claudine Hanson.

Provided by Chellerystick

Categories Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb steak
2 tablespoons vegetable oil
1 1/2 cups celery
1 medium green pepper
1 large onion
1/2 cup green onion
1 (10 1/2 ounce) can beef broth
1 tablespoon soy sauce
1/4 cup water
2 tablespoons cornstarch
1 (6 ounce) can mushrooms

Steps:

Cut meat into slices. Dice celery, pepper, and onions. Drain mushrooms.
Brown meat in oil. Place cooked meat into baking dish.
Brown onions, celery, pepper, and mushrooms. Put over meat in baking dish.
Put beef broth, soy sauce, and water in skillet. Cook with cornstarch until it thickens.
Pour sauce over meat and vegetables and bake at 300 degrees until tender.

Nutrition Facts : Calories 415.4, Fat 29.5, SaturatedFat 9.5, Cholesterol 77.9, Sodium 925.3, Carbohydrate 12.5, Fiber 2.5, Sugar 4.1, Protein 25.4