Beef Sukiyaki Recipes

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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

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.

BEEF SUKIYAKI



Beef sukiyaki image

Kobe beef is said to be the best quality wagyu ('Japanese cow') in the world. But if you can't source kobe, any good-quality beef will do the trick for this delicious Japanese stew.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 4

Number Of Ingredients 17

175ml/6fl oz liquid instant dashi
150ml/5fl oz soy sauce
50ml/1¾fl oz mirin
2 tbsp groundnut oil
2 tsp sesame oil
450g/1lb fillet or well-trimmed rib-eye beef steak, thinly sliced (a little thicker than carpaccio)
1½ tbsp sugar
12 button mushrooms, sliced
4 brown cap mushrooms sliced
100g/3½oz enoki mushrooms, split into 4
6 fresh shiitake mushrooms (remove stalks and cut in ½)
½ Chinese cabbage (ideally Napa cabbage) sliced 2.5cm/1in thick
1½ sticks celery, sliced on a diagonal 5mm/¼in thick
160-175g/5¾-6oz block firm tofu, cubed
200g/7oz sliced bamboo shoots sliced, vacuumed-packed (alternatively used canned and drained bamboo shoots)
6 spring onions, cut into 2.5cm/1in pieces on a slant
cooked rice, to serve

Steps:

  • For the sauce, mix the liquid dashi with 175ml/6fl oz of water in a jug to bring the total liquid to 375ml/13fl oz. Stir in the remaining ingredients for the sauce. Set aside.
  • For the beef, heat a large lidded frying pan that's suitable to serve at the table. Heat the groundnut oil and sesame oil until hot. Add the beef and sprinkle the sugar over. The sugar will help caramelise the meat. Turn the meat over after about 30 seconds - as the beef is so thin it will cook very quickly.
  • Remove the meat from the pan. Add the mushrooms, cabbage, celery, tofu and bamboo shoots to the same pan and cook for another two minutes - just to brown the tofu slightly and to wilt the cabbage. You do not want to over-cook as you still want to retain the textures of the celery.
  • Add the sukiyaki sauce to the pan, put the lid on and simmer for two minutes.
  • Remove the lid, turn the vegetables and the tofu over and then combine the beef into the vegetables. Add the spring onions and simmer for a further two minutes.
  • Serve in the pan at the table so that everyone can help themselves, or divide the mixture into four bowls with a bowl of rice each.

SUKIYAKI



Sukiyaki image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

1/2 cup soy sauce
2 tablespoons sugar
1 cup soup stock
1/4 cup mirin
1 pound thinly sliced beef meat
1/4 cup sugar
2 medium onions, sliced
4 ounces yam noodles (shirataki)
1 cup sliced bamboo shoots
2 stalks celery, sliced
1 cup soaked, rinsed and sliced shiitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves Napa cabbage, sliced
2 tablespoons oil

Steps:

  • Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
  • Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

JAPANESE BEEF AND VEGETABLES: SUKIYAKI



Japanese Beef and Vegetables: Sukiyaki image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10 servings

Number Of Ingredients 12

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*
1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds

Steps:

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

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

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

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

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

SUKIYAKI



Sukiyaki image

You need an electric skillet for this wonderful meal. Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef; it is simmered in a skillet in the sukiyaki sauce with many vegetables and other ingredients. The quality of beef used in Sukiyaki is very important. It's a fun and perfect dish for a party or a romantic meal for 2! All you need to do is cut ingredients and place in a large plate and cook in an electric skillet placed on the table

Provided by Sageca

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon oil
1 lb beef sirloin steak, thinly sliced in strips
1 teaspoon sugar
3 stalks celery, cut diagonally
1 bunch green onion (2-inch lengths)
2 cups bean sprouts
2 large onions, sliced
2 cups angel hair pasta, cooked
1 cup mushroom, sliced
8 ounces tofu, cut in 1-1/2-inch squares
1/2 Chinese cabbage, chopped, not too large, not too small
1/3 cup soy sauce
3 tablespoons sherry wine
3/4 cup water
4 eggs or 1/2 cup Egg Beaters egg substitute

Steps:

  • Slice vegetables and arrange on large platter. Mix sukiyaki sauce in separate bowl.
  • Heat oil in electric skillet, brown meat, sprinkling with 1 teaspoon sugar and some sukiyaki sauce;(move over to one side). Place ingredients in skillet (keep separate) and pour sauce over.
  • Cover, bring to boil and cook 2 minutes. Simmer until all ingredients are softened.
  • Dip the cooked sukiyaki into the raw, beaten eggs and begin to eat.
  • As the liquid boils away, add more sukiyaki sauce.
  • Spinach is a good subtitute for chinese cabbage.

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