Reduce the cost-per-serving on this Sukiyaki Beef by doubling the amount of broccoli and celery in this dish to make 8 to 10 servings. If you have any leftovers, you can add more beef broth and have a sensational low-cost soup.
2 Tbsp vegetable oil
1 lb round steak, thinly sliced
1 (10-ounce) can beef broth
1 1/2 cup sliced celery
1 green bell pepper, sliced
1 medium onion, slied
1 1/2 cup sliced mushrooms
1 1/2 cup broccoli florets
1 Tbsp soy sauce
2 cloves garlic, minced
1/2 cup sliced green onions
2 Tbsp cornstarch
1/4 cup water
6 cup hot cooked rice
Heat oil in a large skillet over medium heat. Add steak. Cook, stirring occasionally, until browned, about 5 minutes.
Add broth, celery, bell pepper, onion, mushrooms, broccoli and soy sauce to skillet. Cover; simmer, stirring occasionally, until broccoli is crisp-tender, about 5 minutes.
Add garlic and green onions to skillet; stir. Simmer for 1 minute.
Mix cornstarch and water in a small bowl. Add cornstarch mixture to skillet, stirring until sauce is thickened. Divide hot rice among individual serving plates. Spoon sukiyaki over rice.
Sukiyaki Beef tip: For a fast way to cook rice, place 1 cup rice and 2 cups boiling water in a large microwave-safe bowl. Microwave on HIGH for about 10 minutes.