Beef sukiyaki
Easy Japanese beef dish
Serves
3 - 4
Prep Time
15 mins
Cook Time
20 mins
This gorgeously flavoured beef dish is a traditional 'nabemono' style meal - it has a mixture of veggies, meat and sauce all in one delicious bowl. The recipe calls for wagyu beef steaks, simply swap these for quality sirloin steak to get the same texture.
Konnyaku noodles look a lot like rice vermicelli noodles and can be found at your local Asian supermarket, or online.
This recipe is courtesy of Sachie's Kitchen.
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ShareIngredients
400g Quality Mark wagyu beefi
5-10g beef fati
3 spring onions
cut into thin diagonals1-2 blocks firm tofu
cut into approximately 2cm blocks1-2 (500-600g) won boki
1 packet Konnyaku noodlesi
160g fresh shiitake mushrooms
100g enoki mushrooms
80g snow peas
or sugar snap peas1-2 small carrots
150ml soy sauce
150ml mirin
150ml water
50g white sugar
4 eggs
white rice
steamed
Method
Thoroughly mix sauce ingredients in a jug or bowl and set aside.
Heat a large frying pan on high and add the beef fat or oil.
Once the beef fat has melted, add spring onion and fry for a couple of minutes. Move the onions to one the side and add a few slices of beef - this will release all the beef flavour into the oil.
Once the meat is half-cooked, pour all the sauce mixture into the pan.
Place all the vegetables, meat, and tofu in the pan and cover with a lid. Cook for 8-10 minutes on medium-high heat or until the vegetables are soft.
To serve, whisk 1 egg per serving in a side bowl each. Dip cooked meat and vegetables in the raw egg and enjoy with steamed rice.
If you prefer not to have it with raw egg, add a cup of water to the frying pan (to reduce the saltiness of the sauce).
Nutrition Information per Serving (663g)
This nutrition analysis is based on 4 serves and doesn't include the rice to serve.
