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Sukiyaki ( Rice ) Recipe
|Sirloin steak||1 1⁄2 Pound|
|Cooking oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Diagonally sliced celery||1 Cup (16 tbs) (0.25 Inch)|
|Green pepper||1 Small, cut into thin strips|
|Red pepper||1 Small, cut into thin strips|
|Snipped green beans/16 ounce can cut green beans||2 Cup (32 tbs)|
|Bok choy/Chinese / regular cabbage||1⁄2 , thinly sliced|
|Water||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Cooked rice||5 Cup (80 tbs)|
Calories 801 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.3%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 79.9 mg26.6%
Sodium 1987.7 mg82.8%
Total Carbohydrates 84 g28%
Dietary Fiber 8 g32.1%
Sugars 6.6 g
Protein 46 g92.9%
Vitamin A 117.7% Vitamin C 175.2%
Calcium 18.4% Iron 41.9%
*Based on a 2000 Calorie diet
Trim off fat, and thinly slice.
In a large skillet, saute meat in oil until browned.
Saute onion, celery, pepper strips, and green beans until crisptender.
Add the cabbage and meat to the vegetables.
In a small bowl, combine 1 cup water (may be part liquid from the canned beans), soy sauce, and cornstarch.
Stir until smooth.
Add to the vegetable and meat mixture, stirring well.
Cook only 5 minutes or until thickened.
Serve over hot rice.
NOTE: Any cooked grain may be substituted for the cooked rice.