One of my favorite recipes my Mom made when I was young was called Mock Sukiyaki. This is my modified version. which has more vegetables and the addition of teriyaki sauce. I had recently made this when we were visiting my daughter and her family. It reheats well if it makes more than one night’s meal. My modifications include the water chestnuts, more celery, mung bean sprouts, carrots, beef bone broth instead of the canned cra… er, stuff, and I use all organic/gmo-free ingredients. Well, the Soy Vay is not, but I have found no substitute for it as of yet.
1 lb round steak, thinly sliced
1-2 tbsp coconut oil, if needed
1 (15-16 oz) jar beef bone broth
1 tbsp soy sauce
optional: 1/2 jar of Soy Vay’s Veri Veri Teriyaki sauce
1-1/2 cups celery, sliced
1 medium green or red bell pepper, sliced
1 large onion, thinly sliced
1 to 1-1/2 cups fresh mushrooms, sliced (or 1 can, about 6 oz)
1 bag (about a lb.) mung bean sprouts, rinsed
1 or 2 cans water chestnuts, sliced
1 or 2 large carrots, shredded thinly
1/4 cup water
2 tbsp arrowroot (or cornstarch)
1/2 cup green onion, sliced
4 cups rice, cooked and kept warm
Lightly brown beef, using oil if needed, in a large 4- to 6-quart skillet. Add beef broth, soy sauce and, if using, the teriyaki sauce. Put a spoon in the skillet to prop the cover slightly to allow the liquids to slowly reduce somewhat if there is not a steam-vent, and cook over medium-low heat 30 minutes to tenderize the meat and meld in the flavors of the liquids. You do not want to simmer the sauce all away, of course, just reduce the liquid by half or so. If you like a lot of liquid, cover fully.
Add all of the vegetables, except the green onions, cover fully this time, and simmer 10 minutes or until the vegetables are just tender. Stir often.
Combine water and arrowroot, add to the meat mixture along with the green onions. Cook and stir over medium heat until thickened. Serve over rice.