Sukiyaki (Style) Beef and Vegetables
This sweet and savory one-pot meal of beef, tofu, and vegetables is similar to Japanese Sukiyaki. This dish is good right after cooking but can be reheated and enjoyed later.
Servings 4 people
- 1 pound Ribeye or Sirloin steak meat with extra marble, thinly sliced
- 1 pack silken tofu cut into 16 pcs
- 1/4 head napa cabbage white and green parts separated
- 1/2 medium yellow onion sliced cross-wise
- 1 medium carrot sliced
- 3-4 spring green onions white and green parts separated, cut into 1/2 inch length
optional ingredients: yam noodle, shiitake mushrooms, edible chrysanthemum leaves
- 1/4 cup soy sauce plus more
- 1/2 cup mirin
- 1/4 cup sake
Mix the soy sauce, mirin, and sake together. Set it aside.
On a stovetop, heat a medium saute pan (3.5 qt) or a large frying pan. When the pan is hot and almost smoky, add cooking oil and sear beef, preferably without overcrowding the pan. You may do this in multiple batches. Take the meat out when they are lightly brown and set it aside. Continue until all the meat is seared.
Heat the pan again and add ½ tablespoon of cooking oil. On medium heat saute onion and carrots then add half of #1. Add white parts of Nappa cabbage and green onions. Cook for a few minutes.
Move the vegetables over to make space and add cut tofu, cooked beef and green parts of Nappa to the pan. Add the remainder of #1 and snuggle all the ingredients. Partially cover the pan and cook on a low heat until all vegetables are cooked through about 15 minutes. Add green onions and taste. Adjust seasoning and simmer for another minute or two.
Serve hot with a side of potato salad, rice, and shichimi pepper.