For individuals who don’t like tofu or seaweed, there is sukiyaki. Excellent for a quick, wholesome dinner that has loads of natural flavors! For a more vibrant flavor, mix in additional diced tomato.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ pound thinly sliced roast beef, cut into strips
- 1 bunch fresh spinach, rinsed and stemmed
- 12 ounces fresh button mushrooms, halved
- 1 (10.75 ounce) can beef stock, divided
- ½ cup thinly sliced onion
- 3 tablespoons sake, or to taste
- 3 tablespoons soy sauce, or to taste
Instructions
- In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.
Nutrition Facts
| Calories | 292 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 7 g |
| Protein | 38 g |
| Saturated Fat | 2 g |
| Sodium | 2701 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I have yet to see a “real” sukiyaki recipe. Given that, this is just fine!! We will make again. Thank you.
This was extremely bland and soupy, and I added 2 garlic cloves as well as tomatoes for extra flavor. Absolutely no ‘asian’ taste at all, just beef and spinach soup. I won’t make this again.
Tried this last night. I’ve had authentic Suikiyaki and this isn’t it, but it isn’t bad. I don’t know if it is the soy sauce and the Sake, but it smelled right when I was cooking it.
Another comment says this is in no way like real sukiyaki. True, but I still find it a better approximation than what usually passes for sukiyaki in the US. What I found interesting is the comment that it is for people who don’t like tofu or seaweed. Real sukiyaki never contains seaweed.
This was alright in that the soya+beef broth+sake (white wine for me) approximated sukiyaki flavour. I’m not overly thrilled by it, but it’s not a bad flavour to make your vegetables.
This dish is really tasty! Since I didn’t have any noodles on hand, I served this alongside some rice and there were no complaints at the table. Next time, I think I’ll throw in a little bit of garlic, just to play around with the recipe a bit. It’s actually a very versatile recipe and you can add just about anything you’d like, according to personal preference. We really really enjoyed this as is though. Thanks!