Ground Beef Sukiyaki Recipes

GROUND BEEF SUKIYAKI

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.

BEEF SUKIYAKI

Steps:

• For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside.
• For the beef, heat a large lidded frying pan that's suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly.
• Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery.
• Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes.
• Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes.
• Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each.

SUKIYAKI

Steps:

• Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
• Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
• Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
• Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
• As the liquid boils away, add more sukiyaki sauce.
• Spinach is a good subtitute for chinese cabbage.

SUKIYAKI

Steps:

• Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
• Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

BEEF SUKIYAKI

Steps:

• Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
• Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
• Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
• Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

JAPANESE BEEF AND VEGETABLES: SUKIYAKI

Steps:

• In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
• Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
• Remove from wok and serve at once on a preheated dinner plate.

TRADITIONAL BEEF SUKIYAKI

Steps:

• Combine water, soy sauce, sugar, and sake in a bowl to make broth.
• Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
• Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
• Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
• Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.