Japanese Beef and Vegetables: Sukiyaki Recipe

Name: Japanese Beef and Vegetables: Sukiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (available in Asian markets); 1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

Servings: persons

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 (available in Asian markets)
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

1
In a wok, heat 3 ounces of peanut oil.
2
Add beef strips and stir-fry quickly, just to brown meat.
3
Season with soy sauce and sugar, then remove and set aside.
4
Clean the wok, and heat the remaining 3 ounces of peanut oil.
5
Add scallions, onions, mushrooms, tofu, spinach, and bamboo shoots.
6
Stir-fry quickly, about 2 minutes.
7
Add mirin and noodles and return cooked meat to the mixture.
8
Stir-fry an additional minute or just until hot and well-incorporated.
9
Remove from wok and serve at once on a preheated dinner plate.

1281

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Japanese Beef and Vegetables: Sukiyaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Beef and Vegetables: Sukiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions