Best Beef Sukiyaki Recipes

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TRADITIONAL BEEF SUKIYAKI



Traditional Beef Sukiyaki image

Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.

Provided by Brenda Sawyer Adamson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 13

1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7 shiitake mushrooms, sliced
1 enoki mustrooms, roots removed
1 green onion (negi), sliced
1 tablespoon vegetable oil
4 eggs

Steps:

  • Combine water, soy sauce, sugar, and sake in a bowl to make broth.
  • Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
  • Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
  • Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
  • Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g

BEEF SUKIYAKI



Beef Sukiyaki image

Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.

Provided by Allrecipes

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

1 ½ cups prepared dashi stock
¾ cup soy sauce
¾ cup mirin
¼ cup white sugar
8 ounces shirataki noodles
2 tablespoons canola oil
1 pound beef top sirloin, thinly sliced
1 onion, thinly sliced
1 tablespoon canola oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
5 green onions, cut into 2 inch pieces
4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
1 (14 ounce) package firm tofu, cut into cubes

Steps:

  • Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
  • Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
  • Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
  • Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g

JAPANESE BEEF AND VEGETABLES: SUKIYAKI



Japanese Beef and Vegetables: Sukiyaki image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 12

3 ounces peanut oil, plus 3 ounces
1 1/2 pounds beef top round, trimmed and cut into julienne
4 ounces soy sauce
2 tablespoons granulated sugar
10 scallions, washed, trimmed and cut into 1-inch strips
10 ounces peeled and julienned Spanish onion
10 ounces mushrooms, washed, stems trimmed and thinly sliced
1 pound tofu, cut into small dice
10 ounces spinach, washed, stemmed and cut chiffonade
8 ounces bamboo shoots, julienned
10 ounces mirin*
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

Steps:

  • In a wok, heat 3 ounces of peanut oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar, then remove and set aside.
  • Clean the wok, and heat the remaining 3 ounces of peanut oil. Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes. Add mirin and noodles and return cooked meat to the mixture. Stir-fry an additional minute or just until hot and well-incorporated.
  • Remove from wok and serve at once on a preheated dinner plate.

SUKIYAKI BEEF



Sukiyaki Beef image

Japanese Green Sukiyaki Beef. Serve with steamed rice.

Provided by SHAMSWAY

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon peanut oil
1 pound beef round steak, sliced diagonally into 3 inch pieces
½ cup beef stock
2 teaspoons soy sauce
1 tablespoon butter
¾ cup onion, diced
¾ cup celery, diced
¼ pound mushrooms, chopped
¼ pound fresh spinach, rinsed

Steps:

  • Heat oil in a wok or large heavy skillet over medium-high heat. Add beef, and cook until evenly brown. Stir in beef stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 5.5 g, Cholesterol 47.3 mg, Fat 13.4 g, Fiber 1.6 g, Protein 16.4 g, SaturatedFat 5 g, Sodium 254.1 mg, Sugar 2.4 g

GROUND BEEF SUKIYAKI



Ground Beef Sukiyaki image

This is one of DH's faves. I have cooked this many times for company and get raves. It looks like a lot of work, reading the recipe, but it is easy easy. We don't like water chestnuts or bamboo shoots, so I omit them. I have had this recipe forever, but it looks like I must have found it on an A.1. bottle or ad. I tried it with other steak sauces, but we didn't like it. The recipe says 8 servings, but the 2 of us finish it off with no trouble.

Provided by Bugstomper

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs lean ground beef
2 tablespoons sugar
1/3 cup soy sauce
1/4 cup A.1. Original Sauce
1 teaspoon salt (I never add this)
1 (6 ounce) can sliced mushrooms
2 medium onions, thinly sliced
1 green pepper, sliced in thin strips
6 scallions, cut in 1 inch pieces
1 cup thinly sliced celery
1 (8 ounce) can water chestnuts, thinly sliced and drained
1 (8 ounce) can bamboo shoots, drained
1 tablespoon cornstarch
1 1/2 cups rice, cooked

Steps:

  • In large skillet, brown beef until crumbly.
  • In small bowl, mix sugar, soy sauce, A-1, and salt.
  • Set aside.
  • Drain mushrooms, reserving liquid.
  • When meat is cooked, mix in vegetables.
  • Add sauce.
  • Simmer 3 minutes, or until vegetables are just tender crisp.
  • Combine cornstarch and reserved mushroom liquid.
  • Stir into sukiyaki.
  • Cook just until thickened.
  • Serve over rice.

EASY SUKIYAKI STYLE BEEF STIR FRY



Easy Sukiyaki Style Beef Stir Fry image

I can't think about anyone who don't like this recipe! this is very simple and easy recipe and tasty as well.

Provided by LisaMari

Categories     Meat

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

500 g beef (Scotch fillet is the best)
1 onion
1 carrot
1 head broccoli
1 tablespoon butter
2 tablespoons brown sugar
4 tablespoons soy sauce
1 tablespoon sesame seeds

Steps:

  • Cut the beef in strips and cut the veges in pieces.
  • Fry beef with butter then add veges and fry till they are cooked.
  • Add brown sugar and soy sauce and simmer for 2-3 minutes.
  • Sprinkle on sesame seeds!
  • You can use any kind of your favorite vegetables.
  • Serve it with rice or Udon noodles.

Nutrition Facts : Calories 660.1, Fat 48.4, SaturatedFat 20.4, Cholesterol 69.8, Sodium 2203.9, Carbohydrate 44.9, Fiber 10.5, Sugar 23, Protein 18.6

QUICK SUKIYAKI STYLE BEEF DONBURI



Quick Sukiyaki Style Beef Donburi image

This is adapted from the Just Bento Cookbook, by Makiko Itoh. Her recipe uses enoki and shitake mushrooms, and twice the sugar that I've called for here. I love this over brown rice in a bento box, but it's equally good straight from the pan over a bowl of whatever rice you love. While I've listed this as one serving, I have a fairly modest appetite and will serve this as two servings.

Provided by IngridH

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 12

1 ounce snow peas, trimmed
1 teaspoon vegetable oil
1 green onion, white part only thinly sliced (save the green part to garnish another dish)
2 cremini mushrooms, thinly sliced
3 ounces beef sirloin, very thinly sliced (look for sukiyaki sliced beef at an asian market)
1 1/2 teaspoons sugar
1/4 cup dashi
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 cup cooked brown rice
shichimi pepper, to taste

Steps:

  • Bring a very small saucepan of water to a boil. Add the snow peas and cook for 1 minute, until the color turns very bright. Drain and set aside.
  • In a small skillet, heat the oil. Add the onion, and saute until it starts to soften.
  • Add the mushrooms, and saute for 3 to 4 minutes, until they start to soften.
  • Add the beef and sugar, stir to combine all of the ingredients, and cook until the beef starts to brown.
  • Add the dashi, soy sauce, mirin, and sake; and cook for another 3 to 4 minutes over high heat.
  • ***If using in a bento, place the meat mixture in a bowl and allow to cool before packing in the box on top of the rice. Garnish with the blanched snow peas and shichimi pepper.
  • If serving immediately, place the cooked rice in a deep bowl, then top with the meat mixture and some of the cooking liquid. Place the snow peas on top and sprinkle with the shichimi pepper.

Nutrition Facts : Calories 527.5, Fat 17.1, SaturatedFat 5.3, Cholesterol 63.8, Sodium 2155.4, Carbohydrate 60.8, Fiber 5.2, Sugar 9.3, Protein 27.8

SUKIYAKI ~ BEEF



SUKIYAKI ~ Beef image

This recipe is based on a traditional Sukiyaki recipe and style of cooking that I learned while in Japan. Why would I offer you anything but the best! The sukiyaki house or restaurant in Japan is very expensive but worth every penny. Large trays of paper thin Kobe beef arrive at the table with sliced fresh veggies and the quantity is absolutely decadent. The table has a built in hot pot in the middle and patrons cook their beef and veggies right in the boiling liquid. To top it off, the beef is dipped in a nice raw (pasteurized) egg beaten with hashi (chopsticks). This is truly sublime!

Provided by Suzy MacFarland @I_Fortuna

Categories     Beef

Number Of Ingredients 18

3 pound(s) paper thin slices of kobe (scarce amounts are available in the u.s.), angus ribeye or other top quality beef
1 pound(s) firm tofu, cubed
2 bunch(es) scallions
12 large shiitake mushrooms, sliced
6 large napa cabbage leaves, sliced crosswise in 2 to 3 inch wide pieces
8 package(s) yam or shirataki nooodles (have more on hand)
1 large pot of steamed rice
2 pound(s) thinly sliced sweet potato
2 pound(s) snow peas
2 pound(s) fresh spinach or trimmed and cut swiss chard
1 bunch(es) shinguku (chrysanthemum leaves) optional
- ...
- cooking pot sauce
2 cup(s) water
1/2 cup(s) tamari (wheat free soy sauce)
1/4 cup(s) sake
1/4 cup(s) mirin
1/4 cup(s) sugar or sugar substitute

Steps:

  • This recipe requires a great deal of preparation, however, I assure you it is worth it. If you can get a gas powered hot plate for the middle of the dinner table, this would be ideal. A cast iron braising pan or deep 10 inch cast iron skillet would also be perfect. The liquid should be added to the pan and warmed on the stove. Once it is hot enough, it should be placed on the hot plate in the middle of the table. The sauce for cooking should be kept at just below boiling and the liquid should be deep enough for guests to add the ingredients they wish without crowding each other out. The idea is to heat only enough food that can be eaten before it goes cold. Small batches should be made at a time. The liquid should be replenished as needed. Small bowls of rice should be served as a side dish. Not traditional with sukiyaki, but a nice side dish, are Japanese pickles. I have included a recipe on this site for making them. photo credit: skl8em via photopin cc
  • If you can't get a hot plate. people often use a fondue pot. These usually have canned heat as a source of heat to keep the liquid hot enough. I believe Le Creuset and Staub have one and Lodge has mini pots that will work. There is also the Japanese nabe or cast iron pot can be found online or in Asian stores. photo credit: roboppy via photopin cc
  • In this photo you can see the nabe pot on the table heating element used to cook the food. You will see the little bowl with the raw egg just waiting to be beaten. To the right, is a flask of ice cold sake. I imagine it must be summer. Japanese sake hot or cold is very different than many kinds I have had in the U.S. They are much smoother. However, in the past few years many more very good sake brands have shown up and some of the more famous brands are produced in the U.S. Note: I just wanted to mention that true Kobe beef is not easily available in the U.S. and not at all in Europe as of 2014. It is extremely expensive and some beef touted as Kobe is not Kobe beef. I have had Kobe beef and there is nothing in the world like it. Due to the climate, the soil and the grazing available to the beef, Kobe is remarkable, tender and full of flavor. You may note in the picture at the top of the page, the Kobe beef pictured there. Notice the marbleing and how thinly sliced it is. Ask you butcher to recommend a cut for you and ask him or her to slice it paper thin. If healthy farm fresh eggs can be found from a trusted source, I recommend they be enjoyed with this recipe. The cooked beef dipped in the egg is really delicious and offers the whole experience. I hope you try and enjoy the Sukiyaki experience and hopefully you will be able to try it in Japan some day. : ) http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/ photo credit: skl8em via photopin cc

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