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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Cut meat into slices. Dice celery, pepper, and onions. Drain mushrooms.
2. Brown meat in oil. Place cooked meat into baking dish.
3. Brown onions, celery, pepper, and mushrooms. Put over meat in baking dish.
4. Put beef broth, soy sauce, and water in skillet. Cook with cornstarch until it thickens.
5. Pour sauce over meat and vegetables and bake at 300 degrees until tender.
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