Japanese Sukiyaki


  • 1 lb beef tenderloin, cut into thin strips
  • 1 and 1/2 cups chicken broth
  • 2 tbs rice wine
  • 1 tsp sugar
  • 1/4 lb firm tofu, blotted dry
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 8 scallions, cut into 1 inch pieces
  • 1 sweet potato, cut into thin slices
  • 1 turnip, cut in thin slices
  • 2 cups bok choy or Napa┬ácabbage, shredded
  • soy sauce
  • kosher salt and black pepper to taste


  • Using a meat mallet lightly pound the steak to help tenderize.
  • In a small bowl, stir together broth, wine, and 1 tsp sugar.
  • Cut tofu into 1/4 inch cubes.
  • Place a wok or large saute pan over medium heat then add the broth mixture.
  • Bring to a simmer, add the onion, garlic, scallions, sweet potato and turnips.
  • Cover and simmer for 4-5 minutes or until vegetables are crisp-tender.
  • Stir in the tofu and bok choy or cabbage.
  • Place the beef strips over vegetables, then sprinkle lightly with sugar.
  • Cover and steam for 1 minute or until beef is lightly browned.
  • Toss the beef and vegetables together.
  • Season with soy sauce, salt and black pepper to taste.

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