Quick Sukiyaki
Submitted by bsktcase27
Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minFreeze your steak for an hour before slicing paper-thin strips that cook in seconds, Japanese steakhouse-style.
Mushrooms, carrots, celery, and green onions get a quick sauté until crisp-tender, then beef joins the party just long enough to lose its pink.
Fresh spinach wilts into the savory gravy at the last minute, with crunchy radish slices stirred in for peppery bite.
Pro Tips
- Partially frozen meat slices razor-thin without shredding
- Cut vegetables on the diagonal for more surface area and faster cooking
- Add spinach at the end so it stays bright green and doesn’t overcook
- Serve immediately over rice while everything is piping hot
Ingredients
Directions
Freeze meat 1 hour to firm (makes slicing easier); slice into very thin strips. In skillet, brown mushrooms and cook carrots, celery and onions in oil until just tender; push to one side. Add meat; cook until color changes. Add gravy, spinach and soy. Heat; stir occasionally. Stir in radishes. Serve with rice.
Makes about 6 cups, 6 servings.
Comments
