Why We Love This Sukiyaki Recipe
One of my very closest friends spent several years in Japan teaching English. When she returned, before deciding where to settle permanently, she came and stayed with us for a month. At that time, she taught us how to make several authentic Japanese meals that she loved… And our family quickly fell in love with this Beef Sukiyaki recipe as well! Similar to our pork sukiyaki recipe, sukiyaki steak is a fun one-pot dish you can make in various ways. In Japan, it is usually an interactive meal, where people stand around the pot adding items to the savory and lightly sweet sukiyaki sauce. Then they pluck them out when they’re finished to take a bite. Here we are making it as an all-in one-pan dish to make it easier to serve at once.
Ingredients You Need
Coconut oil – or other high-heat and neutral-tasting cooking oil, like avocado or canola oil Beef – sirloin or ribeye Tofu – extra firm, drained and lightly pressed to remove excess moisture Konnyaku noodles – AKA konjac noodles Green onions – you’ll use both green and white sections of the scallions Cremini mushrooms – these whole little mushrooms offer the best taste and texture in this sukiyaki recipe Carrots – peeled and chopped whole carrots, or baby carrots for ease Mung bean sprouts – to finish the dish with a fresh and crunchy texture
For the Sukiyaki Sauce –
Water – for the base of the sauce Soy sauce – regular or low-sodium Brown sugar – light variety Mirin – or sake
How to Make Authentic Sukiyaki Beef
Before any cooking can take place it’s important to properly prepare ingredients. Slice the beef into very thin slivers. It’s easiest to do this if the beef is partially frozen. You can place the beef in the freezer for 20-30 minutes before cutting to make it firm for slicing. Meanwhile, drain the tofu. Cut it in half lengthwise, then cut each half into ¼ inch squares. Set aside. Then drain the konnyaku noodles. Cut the green onions into 1-inch segments, separating the whites and the green tops. Take a damp paper towel and clean the mushrooms. If desired, cut pretty patterns in the mushroom tops as they do in Japan. Cut the carrots into ¼-inch slices on the bias. Make the sukiyaki sauce recipe by combining the water, soy sauce, light brown sugar, and mirin in a measuring pitcher. Stir well and set aside. Place an extra-large deep skillet over medium-high heat. Add the oil to the skillet and swirl it around the pan. Arrange the sliced beef, noodles, carrots, mushrooms, and scallion whites in little piles in the pan. Sear the ingredients for 2-3 minutes. Then use tongs to flip the ingredients in their piles and sear on the other side for 2-3 additional minutes. Pour the sukiyaki sauce over the top of all the ingredients. Allow the sauce to come to a simmer. Cook until the beef is cooked through, the mushrooms cook down, and the carrots are tender, about 5 to 8 minutes. Add the tofu and simmer for another 2 to 3 minutes. Spoon sauce over the top of the tofu as it simmers. Finally, add the mung bean sprouts and green onion tops to the skillet. Remove the pan from the heat and serve.
Serving Suggestions
Arrange the sukiyaki steak and veggies in bowls with a little bit of everything included, and an extra ladle full of sauce. Or set out the pan and allow people to build their own bowls! Serve this easy beef sukiyaki recipe with other authentic Japanese dishes like miso soup or traditional clear soup, and fresh green lettuce with homemade Japanese ginger salad dressing. And don’t forget the Japanese Castella Cake for dessert!
Looking for More Marvelous Dinner Recipes? Be Sure to Also Try:
Thai Shrimp Curry Noodle Bowls Low Carb Green Curry Chicken Noodle Soup Panang Curry Recipe with Crispy Tofu Japanese Hibachi Fried Rice 8-Minute Jjapaguri (Easy Ram Don Korean Noodles)
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest, and leave a comment below on how you enjoyed this recipe! Share This Recipe With Friends!
