Fake Sukiyaki

Fake Sukiyaki

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
STARWALK
Recipe by  STARWALK

“Sukiyaki for those that don't like tofu or seaweed. Great for a quick, nutritious supper with lots of natural flavors! Add some diced tomato for added fresh flavor.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.

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Reviews (6)

Rate This Recipe
hariganenosoto
6

hariganenosoto

Another comment says this is in no way like real sukiyaki. True, but I still find it a better approximation than what usually passes for sukiyaki in the US. What I found interesting is the comment that it is for people who don't like tofu or seaweed. Real sukiyaki never contains seaweed.

Gwynne Kloch
4

Gwynne Kloch

This was alright in that the soya+beef broth+sake (white wine for me) approximated sukiyaki flavour. I'm not overly thrilled by it, but it's not a bad flavour to make your vegetables.

ryanandkylesmom
3

ryanandkylesmom

This dish is really tasty! Since I didn't have any noodles on hand, I served this alongside some rice and there were no complaints at the table. Next time, I think I'll throw in a little bit of garlic, just to play around with the recipe a bit. It's actually a very versatile recipe and you can add just about anything you'd like, according to personal preference. We really really enjoyed this as is though. Thanks!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 5.5 g
  • 8%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 37.6 g
  • 75%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 2701 mg
  • 108%

Based on a 2,000 calorie diet

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Beef Sukiyaki

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Spinach-Stuffed Flounder with Mushrooms and Feta