Name: Beef Sukiyaki Recipe
Total time: 30 min
Yield: 4
Cuisine: Japanese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This japanese-inspired dish is served steaming hot which makes it perfect for cold winter nights. 

How to make Beef Sukiyaki Recipe

Jane Charlton

Crawler

Japanese

<p>This japanese-inspired dish is served steaming hot which makes it perfect for cold winter nights. </p>

Non Vegetarian

Massel beef stock

Thick soya sauce

1 x can water chestnuts,  drained

Thin egg-style noodles

Green shallots,  ends trimmed,  cut lengthways into thin strips

1 x can bean sprouts,  drained

Snow peas,  ends trimmed,  halved lengthways

Chinese cabbage,  trimmed,  thinly sliced

Combine the stock and 1 tablespoon of the soy sauce in a wok and bring to the boil over medium-high heat. Reduce heat to medium. Add the water chestnuts and noodles and simmer, uncovered, for 2-3 minutes or until hot.

step 1

Add the green shallot, bean sprouts, snow peas and cabbage. Cover and cook for 2-3 minutes or until vegetables are tender. Use tongs to divide vegetables and noodles among serving bowls.

step 2

Add the beef to the stock mixture and cook for 1-2 minutes or until beef is tender. Use tongs to divide beef among serving bowls. Ladle over the beef stock and drizzle with the remaining soy sauce. Serve immediately.

step 3

Taste

Beef Sukiyaki

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