Sukiyaki

This streamlined sukiyaki brings thinly sliced round steak together with fresh mushrooms, spinach, and celery in a savory soy and butter sauce. Browning the beef in peanut oil first builds a rich base, then the vegetables cook quickly right alongside, keeping everything crisp and vibrant.

Served over steamed rice, it’s a satisfying weeknight meal that captures the sweet-savory spirit of Japanese hot pot cooking without the tableside setup. The key is slicing the steak thin against the grain so it stays tender through the fast sear.

Kitchen Tips

• Partially freeze the round steak for about 20 minutes before slicing. It firms up just enough for paper-thin cuts against the grain.
• Push the seared beef to one side of the skillet before adding vegetables so each component cooks at its own pace.
• Add the spinach last since it wilts in under two minutes. Overcooking turns it mushy and dull.
• For a richer sauce, stir in a splash of mirin or a pinch of sugar with the soy sauce and beef stock.

Variations

• Swap round steak for ribeye or sirloin for more marbling and tenderness.
• Add sliced tofu or shirataki noodles for a more traditional sukiyaki feel.
• Toss in bean sprouts, Napa cabbage, or green onions for extra texture and color.