17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  sal

“Serve this simple Japanese dish over thin Japanese noodles or rice, if desired.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat oil in a large skillet or wok over medium-high heat. Brown beef in hot oil, then stir in soy sauce, MSG, broth, and sugar. Mix in onion and celery, and cook until tender. Stir in bamboo shoots, green onions, mushrooms, and water chestnuts. Reduce heat to medium, stir in cornstarch, and simmer until sauce is thickened.

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Reviews (17)

Rate This Recipe


This is in no way an authentic Japanese recipe for Sukiyaki. It's more of a stir fry.



Excellent! This recipe was great. I can't speak to its authenticity, but we loved it. I was quick and easy to prepare too! We made it with cubed chicken breast instead of the beef. The sauce really made this recipe. We may try it with a bit less suger next time, but it was good sweet too. I bought yakisoba noodles at the market, prepared them in a seperate pan and then added them at the end. I can't say enough about this recipe. It is definietly worth a try.



Not authentic and didn't taste anything like the real version of Sukiyaki.

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Amount Per Serving (6 total)

  • Calories
  • 311 cal
  • 16%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1992 mg
  • 80%

Based on a 2,000 calorie diet



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Sesame Beef


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Kicky Steak Strips with Rice