Beef Sukiyaki Recipe

This traditional Japanese recipe is the perfect one-pot dish to enjoy with the family for dinnertime. Beef is slowly braised and cooked together with a variety of vegetables such as mushrooms, green onions and more.

This recipe is by Judy Hevrdejs and was originally published in the Chicago Tribune.

Beef Sukiyaki Recipe
4.5 from 2 ratings
This traditional Japanese recipe is the perfect one-pot dish to enjoy with the family for dinnertime.
Prep Time
Cook Time
Beef Sukiyaki
Total time: 45 minutes
  • 1 pound boneless beef tenderloin, sirloin steak or rump roast, thinly sliced
  • 2 tablespoon vegetable oil
  • ⅓ cup soy sauce
  • 3 tablespoon sake, mirin or cooking sherry
  • 3 tablespoon beef broth
  • 1 tablespoon sugar
  • ½ pound mushrooms, thinly sliced
  • 1 bunch green onions, trimmed, cut in 1-inch lengths
  • 2 cup fresh spinach leaves
  • 2 cup chopped bok choy (Chinese cabbage)
  • 8 ounce tofu (bean curd), cut in 1-inch cubes
  • 1 can (8 ½ ounces) shirataki noodles, drained, rinsed
  • sliced celery, bamboo shoots, carrots, radishes (optional)
  • 2 eggs, lightly beaten
  1. Heat 2 tablespoons oil in a large, shallow skillet. Add 1 pound sliced beef; cook until lightly browned. Then push sliced to one section of the skillet. Mix ⅓ cup soy sauce, 3 tablespoons sake, 3 tablespoons broth and 1 tablespoon sugar; add to skillet.
  2. Arrange ½ pound mushrooms, 1 bunch of green onions, 2 cups spinach, 2 cups bok choy, 8 ounces tofu, 1 can of noodles and any other vegetables you like in separate sections of the skillet. Simmer gently, uncovered, until all vegetables are barely tender, about 10 minutes.
  3. To serve, spoon a small amount of 2 beaten eggs into each of 4 small bowls. Each person then chooses items from the simmering skillet and uses the beaten eggs as a dipping sauce.
Calories per Serving 720
Total Fat 34.9 g
Saturated Fat 10.5 g
Trans Fat 0.1 g
Cholesterol 227.0 mg
Total Carbohydrates 56.0 g
Dietary Fiber 4.8 g
Total Sugars 7.3 g
Sodium 1,319.2 mg
Protein 44.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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