Beef and Vegetable Sukiyaki

Beef and Vegetable Sukiyaki Recipe - Japanese Cuisine

Region / culture: Japan | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Beef and Vegetable Sukiyaki is a delightful dish that brings together the rich flavors of beef with the freshness of various vegetables, all simmered in a savory sauce. This recipe is a wonderful way to enjoy a balanced meal that is both satisfying and nutritious. It's perfect for a family dinner or a special occasion, offering a taste of traditional Japanese cuisine with a twist.

History

Sukiyaki is a popular Japanese dish that has been enjoyed for many centuries. Its origins can be traced back to the Edo period (1603-1868), where it started as a simple way to cook meat. Over time, the recipe evolved, incorporating vegetables and a sweet and savory sauce, becoming the sukiyaki we know today. This Beef and Vegetable Sukiyaki recipe is a variation that maintains the essence of traditional sukiyaki while being adaptable to ingredients readily available outside Japan.

Ingredients

2 medium onions
1 bunch green onions
8 oz (227 g) fresh mushrooms, sliced
2 cups diagonally sliced celery, cut into 1-inch pieces
8 to 10 oz (283 g) fresh spinach
1 8 oz (227 g) can bamboo shoots, drained
1 lb (454 g) beef round steak, cut into thin strips
3 tbsp vegetable oil
1.5 tsp cornstarch
0.25 cup soy sauce
0.5 cup beef broth
1 tbsp sugar
6 cups hot cooked rice

How to prepare

Slice the onions and separate them into rings.
Cut the green onions into 1-inch pieces crosswise, then split them.
Coarsely chop the spinach.
Heat oil in a wok or large skillet. Add the meat and cook over high heat until it is browned.
Add the vegetables and cook over low heat for 5 minutes, stirring frequently.
Combine cornstarch, soy sauce, broth, and sugar.
Pour the mixture over the meat and cook over low heat, stirring occasionally, for 2 to 3 minutes or until the sauce is clear and thickened.
Serve over beds of fluffy rice.

Variations

For a vegetarian version, replace the beef with tofu or a mix of mushrooms.
Add different vegetables according to seasonality and preference, such as bell peppers, zucchini, or carrots.
For a spicier kick, add a few drops of chili oil or some sliced chili peppers to the sauce.

Cooking Tips & Tricks

To ensure the best results for your Beef and Vegetable Sukiyaki, consider the following tips:

- Slice the beef as thinly as possible for quick cooking and tender bites.

- Use a well-seasoned cast iron skillet or a non-stick pan to prevent sticking and ensure even cooking.

- Prepare all ingredients before starting to cook, as the process is quick.

- Adjust the sweetness and saltiness of the sauce according to your preference by tasting and tweaking the soy sauce and sugar ratios.

Serving Suggestions

Serve the Beef and Vegetable Sukiyaki over a bed of hot, fluffy rice to soak up the delicious sauce. For a complete meal, accompany it with a side of miso soup and a small salad dressed with a light vinaigrette.

Cooking Techniques

Traditional sukiyaki is cooked at the table over a portable stove, allowing diners to enjoy the cooking process. At home, you can mimic this experience by using a large skillet or wok on your stove, cooking the dish in stages and serving it hot directly from the pan.

Ingredient Substitutions

If round steak is not available, sirloin or another tender cut of beef can be used.

- Tamari can be used instead of soy sauce for a gluten-free option.

- Chicken broth can replace beef broth for a lighter flavor.

Make Ahead Tips

Prepare the vegetables and the beef ahead of time, storing them separately in the refrigerator. The sauce can also be mixed in advance. When ready to cook, simply proceed with the recipe as directed, ensuring a quick and easy meal preparation.

Presentation Ideas

Serve the sukiyaki in a large, shallow bowl or a platter with a beautiful arrangement, showcasing the variety of colors from the vegetables and beef. Garnish with sesame seeds or thinly sliced green onions for an extra touch of elegance.

Pairing Recommendations

Pair Beef and Vegetable Sukiyaki with a light-bodied red wine such as Pinot Noir or a crisp white wine like Sauvignon Blanc. For a non-alcoholic option, green tea or a sparkling water with lemon complements the dish well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the sukiyaki in a skillet over low heat, adding a little broth or water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Beef and Vegetable Sukiyaki, excluding rice, contains approximately 250-300 calories. This makes it a relatively low-calorie option for a main dish, especially when served with a moderate portion of rice.

Carbohydrates

This Beef and Vegetable Sukiyaki is relatively low in carbohydrates, with the primary source being the vegetables and the sauce. The hot cooked rice served with the sukiyaki will contribute the majority of the carbohydrates in this meal. A serving of this dish, excluding rice, contains approximately 10-15 grams of carbohydrates.

Fats

The fats in this recipe come mainly from the vegetable oil used for cooking and the natural fats in the beef. Using lean round steak helps keep the fat content lower. In total, a serving of Beef and Vegetable Sukiyaki contains about 10-15 grams of fat, making it a moderately low-fat dish.

Proteins

Beef and Vegetable Sukiyaki is an excellent source of high-quality protein, thanks to the inclusion of round steak. Each serving provides approximately 25-30 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This dish is packed with vitamins and minerals, thanks to the variety of vegetables included. Spinach and green onions are rich in Vitamin K, Vitamin C, and iron. Mushrooms provide selenium and Vitamin D, while celery offers Vitamin A and potassium. Together, these ingredients make the sukiyaki a nutritional powerhouse.

Alergens

The primary allergens in this recipe are soy (from the soy sauce) and gluten (from the soy sauce and beef broth, unless gluten-free versions are used). Those with allergies or sensitivities to these ingredients should seek suitable substitutions.

Summary

Overall, Beef and Vegetable Sukiyaki is a balanced and nutritious dish, offering a good mix of proteins, fats, and carbohydrates, along with a variety of vitamins and minerals. It's a healthy choice for those looking to enjoy a flavorful meal without overindulging in calories.

Summary

Beef and Vegetable Sukiyaki is a versatile and nutritious dish that combines the rich flavors of beef with the freshness of vegetables, all simmered in a delicious sauce. It's a wonderful way to enjoy a balanced meal that is both satisfying and healthy. With its easy preparation and customizable ingredients, it's sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I had just finished browsing through an old cookbook that I had stumbled upon at a garage sale. The pages were yellowed and the binding was worn, but as soon as I saw the words "Beef and Vegetable Sukiyaki," I knew I had found something special.

I had always been intrigued by Japanese cuisine, with its delicate flavors and artful presentation. I had tried my hand at making sushi and tempura before, but Sukiyaki was a dish that I had never attempted. As I read through the recipe, my mouth watered at the thought of tender beef, crisp vegetables, and savory broth all simmering together in a hot pot. I knew I had to give it a try.

I brought the cookbook home and set to work gathering the ingredients. The recipe called for thinly sliced beef, tofu, mushrooms, green onions, and a variety of vegetables. I made a trip to the market to pick up everything I needed, and then I spent the afternoon preparing the ingredients, slicing and chopping with care.

As the sun began to set, I set a large pot on the stove and started to heat the broth. The aroma of soy sauce, mirin, and sugar filled the air, and I felt a sense of calm as I stirred the ingredients together. I added the beef, tofu, and vegetables to the pot, watching as they simmered and cooked, the colors blending together in a beautiful tapestry.

As the Sukiyaki cooked, I thought back to the many recipes that I had learned over the years. My grandmother had been an excellent cook, and she had passed down her love of food and cooking to me. I remembered spending hours in her kitchen, watching as she kneaded dough, stirred pots, and sprinkled spices with a practiced hand.

My grandmother had learned her recipes from a variety of sources. Some had been passed down through generations of our family, while others she had picked up from friends, neighbors, and even strangers she had met while traveling. She was always eager to try new dishes and techniques, and she had instilled in me a sense of curiosity and adventure when it came to cooking.

I had learned many recipes from my grandmother, but Sukiyaki was a new adventure for me. I could almost hear her voice in my head as I cooked, offering advice and encouragement as I navigated the complexities of the dish. I could almost see her smiling at me, her eyes twinkling with pride as she watched me follow in her footsteps.

As the Sukiyaki finished cooking, I ladled it into bowls and set them on the table. I called my family to dinner, eager to share this new creation with them. They gathered around the table, their faces filled with anticipation as they took their first bites of the dish.

The flavors of the Sukiyaki were unlike anything we had ever tasted before. The beef was tender and savory, the vegetables crisp and fresh, and the broth rich and flavorful. We ate in silence, savoring each bite, the warmth of the dish filling us with a sense of contentment and joy.

As we finished our meal, my family praised me for my cooking, and I felt a swell of pride in my chest. I knew that my grandmother would have been proud of me too, for taking on a new challenge and mastering it with skill and grace. I knew that this recipe would become a staple in our household, a reminder of the love and legacy that had been passed down through the generations.

And so, as I cleaned up the dishes and put away the leftovers, I vowed to continue exploring new recipes and techniques, to continue learning and growing as a cook. I knew that my grandmother's spirit would always be with me in the kitchen, guiding me and inspiring me as I embarked on new culinary adventures. And I knew that as long as I had her recipes and her love in my heart, I would never be alone.