Sukiyaki Recipe – Eats Now

Name: Sukiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 lb. round steak, sliced thin; 4 small white boiling onions; 2 bunches green onions; 2 green peppers; 1 small head celery; 1 small box fresh mushrooms; 1 lb. spinach; 1/2 c. soy; 1 bouillon cube; 1/2 c. water; 1/2 tsp. monosodium glutamate; 2 Tbsp. sugar; salt to taste

Servings: persons

1 1/2 lb. round steak, sliced thin
4 small white boiling onions
2 bunches green onions
2 green peppers
1 small head celery
1 small box fresh mushrooms
1 lb. spinach
1/2 c. soy
1 bouillon cube
1/2 c. water
1/2 tsp. monosodium glutamate
2 Tbsp. sugar
salt to taste

1
Trim fat from meat, save big pieces to render out for drippings.
2
Using a very sharp knife, cut meat across grain in slices 1/8 to 1/16-inch thick.
3
(If slices are large, halve or quarter them to make them bite size pieces.)
4
Cut white onions into eighths.
5
Slice green onions lengthwise, then cut crosswise in 1 1/2 inch strips.
6
Slice the mushrooms lengthwise, stems too, in pieces 1/8 inch thick.
7
Wash spinach, remove stems and cut large leaves in half.
8
Mix together in a pitcher, soy, bouillon cube which has been dissolved in the 1/2 cup water, m.s.g., sugar and salt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 lb. round steak, sliced thin, 4 small white boiling onions, 2 bunches green onions, 2 green peppers, and more.

Yes, Sukiyaki falls under the General 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.

Sukiyaki

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