5 from 4 votes
Authentic Beef Sukiyaki Recipe
Traditional Japanese sukiyaki beef is a hearty one-pan recipe that's brimming with delicious flavors! It's easy to make with a combo of steak, tofu, veggies, and konnyaku noodles tossed in an authentic sweet and savory sukiyaki sauce.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
6
servings
Calories:
629 kcal
Course:
Main Course
Cuisine:
Asian, Japanese
Ingredients
- 2 tablespoons coconut oil or another high-heat oil
- 1 ½ pounds beef sirloin or ribeye
- 14 ounce tofu extra firm
- 14 ounces konnyaku noodles konjac noodles
- 2 green onions bunches
- 16 ounces cremini mushrooms
- 1 ½ cup carrot sliced
- 1 cup mung bean sprouts
For the Sukiyaki Sauce –
- 1 ½ cups water
- 2/3 cup soy sauce
- 2/3 cup light brown sugar packed
- 6 tablespoons mirin or sake
Instructions
- Prep the Ingredients: Before any cooking can take place it's important to properly prepare ingredients. Slice the beef into very thin slivers. It's easiest to do this if the beef is partially frozen. You can place the beef in the freezer for 20-30 minutes before cutting to make it firm for slicing.
- Meanwhile, drain the tofu. Cut it in half lengthwise, then cut each half into ¼-inch squares. Set aside. Then drain the konnyaku noodles.
- Cut the green onions into 1-inch segments, separating the whites and the green tops. Take a damp paper towel and clean the mushrooms. If desired, cut pretty patterns in the mushroom tops as they do in Japan. Finally cut the carrots into ¼ inch slices on the bias.
- Make the Sauce: Set out a large measuring pitcher. Combine the water, soy sauce, light brown sugar, and mirin in the pitcher. Stir well.
- Cook: Place an extra-large deep skillet over medium-high heat. Add the oil to the skillet and swirl it around the pan. Arrange the sliced beef, noodles, carrots, mushrooms, and scallion whites in little piles in the pan. Sear the ingredients for 2-3 minutes. Then use tongs to flip the ingredients in their piles and sear on the other side for 2-3 additional minutes.
- Pour the sukiyaki sauce over the top of all the ingredients. Allow the sauce to come to a simmer and simmer until the beef is cooked through, the mushrooms cook down, and the carrots are tender, about 5 to 8 minutes.
- Add the tofu and simmer another 2 to 3 minutes. Spoon sauce over the top of the tofu as it simmers.
- Finally, add the mung bean sprouts and green onion tops to the skillet.
- Serve in bowls with a little bit of everything included, and an extra ladle full of sauce. Or set out the pan and allow people to build their own bowls!
Cup of Yum
Notes
- Let leftovers cool completely before transferring to an airtight container. Store them in the fridge for up to 3 days.
Nutrition Information
Serving
1.5cup
Calories
629kcal
(31%)
Carbohydrates
91g
(30%)
Protein
43g
(86%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
62mg
(21%)
Sodium
1720mg
(72%)
Potassium
1197mg
(25%)
Fiber
4g
(16%)
Sugar
34g
(68%)
Vitamin A
5389IU
(108%)
Vitamin C
5mg
(6%)
Calcium
114mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 629
% Daily Value*
| Serving | 1.5cup | |
| Calories | 629kcal | 31% |
| Carbohydrates | 91g | 30% |
| Protein | 43g | 86% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 1720mg | 72% |
| Potassium | 1197mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 5389IU | 108% |
| Vitamin C | 5mg | 6% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.