Best 4 Sukiyaki Beef Recipes

Sukiyaki is a quintessential Japanese hot pot dish that tantalizes the taste buds with its sweet and savory flavors. This delightful dish features thinly sliced beef seared in a flavorful sauce made from soy sauce, sake, mirin, and sugar, complemented by an array of vegetables such as Japanese leek, shiitake mushrooms, tofu, and vermicelli noodles. As the ingredients simmer together in a traditional iron pot, they absorb the rich sauce, creating a symphony of flavors that is both comforting and utterly satisfying.

In this culinary journey, we will delve into the art of crafting two distinct yet equally delectable sukiyaki variations. The first recipe stays true to the classic sukiyaki method, showcasing the harmonious blend of beef and vegetables simmered in a traditional sauce. The second recipe introduces a unique twist, incorporating chicken and udon noodles, resulting in a hearty and flavorful twist on this beloved dish. Whether you prefer the classic or the innovative, these sukiyaki recipes promise an unforgettable dining experience, transporting you to the heart of Japanese culinary tradition.

Let's cook with our recipes!

TRADITIONAL BEEF SUKIYAKI

Traditional Beef Sukiyaki image

Traditional Japanese beef sukiyaki recipe for a one-pot recipe that is cooked at the table. Delicious when dipped in raw beaten egg and eaten with rice.

Provided by Brenda Sawyer Adamson

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 36m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ cups water
⅔ cup soy sauce
⅔ cup white sugar
⅓ cup sake
1 pound thinly sliced beef
1 (12 ounce) package firm tofu, drained and cut into bite-size pieces
½ head Chinese cabbage, cut into bite-size pieces
1 (7 ounce) package yam noodles (shirataki), drained
7 shiitake mushrooms, sliced
1 enoki mustrooms, roots removed
1 green onion (negi), sliced
1 tablespoon vegetable oil
4 eggs

Steps:

Combine water, soy sauce, sugar, and sake in a bowl to make broth.
Arrange beef, tofu, Chinese cabbage, yam noodles, shiitake mushrooms, enoki mushrooms, and green onion on separate plates on the table.
Heat oil in an electric skillet or a large skillet set over a hot plate at the table. Add beef slices; cook and stir until browned, about 1 minute. Pour in some broth; bring to a boil. Stir in tofu, cabbage, noodles, shiitake mushrooms, enoki mushrooms, and green onion; simmer until softened, about 5 minutes.
Ladle cooked sukiyaki mixture into serving bowls. Replenish broth in the skillet.
Crack each egg into a small bowl and beat lightly. Serve sukiyaki alongside eggs for dipping.

Nutrition Facts : Calories 644.8 calories, Carbohydrate 71.2 g, Cholesterol 234.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 40.3 g, SaturatedFat 5.2 g, Sodium 2830.7 mg, Sugar 37 g

BEEF SUKIYAKI

Beef Sukiyaki image

Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.

Provided by Allrecipes

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ cups prepared dashi stock
¾ cup soy sauce
¾ cup mirin
¼ cup white sugar
8 ounces shirataki noodles
2 tablespoons canola oil
1 pound beef top sirloin, thinly sliced
1 onion, thinly sliced
1 tablespoon canola oil
2 stalks celery, thinly sliced
2 carrots, thinly sliced
5 green onions, cut into 2 inch pieces
4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
1 (14 ounce) package firm tofu, cut into cubes

Steps:

Combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
Soak noodles in boiling water for 1 minute. Drain and rinse under cold water.
Heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. Drain and set aside.
Heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. Stir in green onions, and dashi mixture, noodles, beef, and tofu. Bring to a simmer. Divide hot sukiyaki among four bowls and serve.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 44.9 g, Cholesterol 61.2 mg, Fat 25.6 g, Fiber 5.2 g, Protein 34.4 g, SaturatedFat 5.4 g, Sodium 2940.5 mg, Sugar 32.8 g

SUKIYAKI BEEF

Sukiyaki Beef image

Japanese Green Sukiyaki Beef. Serve with steamed rice.

Provided by SHAMSWAY

Categories World Cuisine Recipes Asian Japanese

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 pound beef round steak, sliced diagonally into 3 inch pieces
½ cup beef stock
2 teaspoons soy sauce
1 tablespoon butter
¾ cup onion, diced
¾ cup celery, diced
¼ pound mushrooms, chopped
¼ pound fresh spinach, rinsed

Steps:

Heat oil in a wok or large heavy skillet over medium-high heat. Add beef, and cook until evenly brown. Stir in beef stock, soy sauce and butter. Push meat to the side, and toss in onion, celery and mushrooms. Cook, stirring, for about 4 minutes. Add spinach, and cook for 2 more minutes.

Nutrition Facts : Calories 207.1 calories, Carbohydrate 5.5 g, Cholesterol 47.3 mg, Fat 13.4 g, Fiber 1.6 g, Protein 16.4 g, SaturatedFat 5 g, Sodium 254.1 mg, Sugar 2.4 g

GROUND BEEF SUKIYAKI

Ground Beef Sukiyaki image

This is one of DH's faves. I have cooked this many times for company and get raves. It looks like a lot of work, reading the recipe, but it is easy easy. We don't like water chestnuts or bamboo shoots, so I omit them. I have had this recipe forever, but it looks like I must have found it on an A.1. bottle or ad. I tried it with other steak sauces, but we didn't like it. The recipe says 8 servings, but the 2 of us finish it off with no trouble.

Provided by Bugstomper

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean ground beef
2 tablespoons sugar
1/3 cup soy sauce
1/4 cup A.1. Original Sauce
1 teaspoon salt (I never add this)
1 (6 ounce) can sliced mushrooms
2 medium onions, thinly sliced
1 green pepper, sliced in thin strips
6 scallions, cut in 1 inch pieces
1 cup thinly sliced celery
1 (8 ounce) can water chestnuts, thinly sliced and drained
1 (8 ounce) can bamboo shoots, drained
1 tablespoon cornstarch
1 1/2 cups rice, cooked

Steps:

In large skillet, brown beef until crumbly.
In small bowl, mix sugar, soy sauce, A-1, and salt.
Set aside.
Drain mushrooms, reserving liquid.
When meat is cooked, mix in vegetables.
Add sauce.
Simmer 3 minutes, or until vegetables are just tender crisp.
Combine cornstarch and reserved mushroom liquid.
Stir into sukiyaki.
Cook just until thickened.
Serve over rice.

Tips:

Choose high-quality ingredients: Use high-quality thinly sliced beef (such as ribeye or sirloin), fresh vegetables, and a good quality sukiyaki sauce.
Slice the beef thinly: The beef should be sliced very thinly, about 1/8 inch thick. This will help it cook quickly and evenly.
Marinate the beef: Marinating the beef in a mixture of soy sauce, sake, and mirin will help to tenderize it and add flavor.
Cook the sukiyaki in a hot pan: Heat the pan over medium-high heat before adding the beef and vegetables. This will help to sear the beef and prevent it from sticking.
Add the vegetables in stages: Add the vegetables in stages, starting with those that take longer to cook, such as onions and carrots. Then add the leafy greens and mushrooms.
Simmer the sukiyaki for a few minutes: Once all of the vegetables have been added, simmer the sukiyaki for a few minutes, or until the beef is cooked through and the vegetables are tender.
Serve the sukiyaki with rice: Sukiyaki is traditionally served with rice. You can also serve it with noodles or tofu.

Conclusion:

Sukiyaki is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and it is also a perfect meal for a cold winter day. With a little planning and preparation, you can easily make sukiyaki at home. So next time you are looking for a new and exciting dish to try, give sukiyaki a try!