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 cabbage, 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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