Sukiyaki With Water Chestnuts
|Boneless beef sirloin||1 Pound|
|Soy sauce/Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Canned bean sprouts||1 Pound (Drained)|
|Canned bamboo shoots||8 Ounce (Drained)|
|Canned water chestnuts||8 Ounce, drained|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Hot cooked rice||1 Cup (16 tbs)|
Cut meat across the grain into thin strips.
Place meat and soy sauce in a 12x8x2 inch glass baking dish.
Cover with plastic wrap and marinate in the refrigerator several hours or overnight.
Do not drain before cooking.
Cover and microwave meat 4 to 5 minutes or until partially cooked.
Stir once during cooking.
Push meat to one side of dish and arrange vegetables in separate sections in the dish.
Combine broth and sugar.
Pour over meat and vegetables.
Recover with plastic wrap.
Microwave 4 to 6 minutes or until hot.
Baste meat and vegetables several times with liquid in bottom of dish during cooking.