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Beef Sukiyaki

Chef.Morimoto's picture
  Beef sirloin 2 Pound
  Bermuda onion 1 Large
  Celery stalks 3
  Mushrooms 1⁄4 Pound
  Scallions 12
  Canned water chestnuts 5 Ounce
  Spinach 1⁄4 Pound
  Oil 1 Tablespoon
  Bouillon 3⁄4 Cup (12 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Vermouth 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon

Have the butcher cut the sirloin into thin strips, or, if you are cutting it, partially freeze it to make it easier to slice.
Slice onion; put aside.
Slice the celery at an angle into thin slices.
Set aside.
Thinly slice mushrooms; set aside.
Slice scallions into approximately 1 1/2-inch pieces.
Drain the water chestnuts; slice in half.
Wash the spinach; tear it into pieces.
Arrange meat and vegetables on large platter.
Put oil into extra-large skillet or wok.
Brown the meat; push to side of pan or wok.
Add all vegetables except spinach; stir in bouillon, soy sauce, vermouth, and sugar.
Let sizzle for 5 minutes.
Add spinach, cover, and cook 2 minutes more.
Serve sukiyaki with rice.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 607 Calories from Fat 297

% Daily Value*

Total Fat 33 g50.8%

Saturated Fat 12.2 g60.9%

Trans Fat 0 g

Cholesterol 106.6 mg35.5%

Sodium 2040.1 mg85%

Total Carbohydrates 23 g7.6%

Dietary Fiber 4.1 g16.5%

Sugars 11.4 g

Protein 52 g103.8%

Vitamin A 64.8% Vitamin C 38.1%

Calcium 15.4% Iron 34.6%

*Based on a 2000 Calorie diet

Beef Sukiyaki Recipe