Sukiyaki Big Bowls

• 2 2 tablespoons margarine or 2 tablespoons olive oil
• 1 1/2 lbs beef sirloin steaks, cut into thin strips
• 2 cups water
• 1/3 cup low sodium soy sauce
• 1 (8 ounce) package sliced mushrooms
• 1 (8 ounce) can bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 1/2 cups fresh bean sprouts
• 1/4 cup sliced green onion
• 2 tablespoons sugar or 2 tablespoons sugar substitute
• 1/2 teaspoon finely chopped garlic
• 1/4 cup water
• 4 teaspoons cornstarch
• 6 cups fluffy cooked white rice

1. Melt butter in 4 quart saucepan until sizzling; add half of steak strips.
2. Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes.
3. Remove meat with slotted spoon.
4. Set aside.
5. Cook remaining steak strips.
6. Return all meat to saucepan.
7. Add all remaining ingredients except 1/4 cup water, cornstarch and rice.
8. Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes.
9. Reduce heat to low.
10. Cook until flavors are melded and mushrooms are tender, about 5-6 minutes.
11. Increase heat to medium-high.
12. Combine 1/4 cup water and cornstarch in small bowl.
13. Stir into steak mixture; continue cooking until mixture comes to a boil.
14. Cook 1 minute.
15. Remove from heat; let stand to cool 15 minutes.
16. Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice.
17. Cover; freeze until serving time.
18. *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice.
19. **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.

margarine, beef sirloin steaks, water, soy sauce, mushrooms, bamboo shoots, water chestnuts, fresh bean sprouts, green onion, sugar, garlic, water, cornstarch, fluffy cooked white rice

Taken from www.food.com/recipe/sukiyaki-big-bowls-151943 (may not work)