Sukiyaki Big Bowls - cooking recipe

Ingredients

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

Preparation

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