Authentic Sukiyaki Beef
Beef Sukiyaki Recipe – Traditional Japanese sukiyaki beef is a hearty one-pan dish that’s easy to make with a combination of steak, tofu, veggies and konnyaku noodles, tossed in an authentic sweet and savory sauce.
Why We Love This Sukiyaki Recipe
One of my very closest friends spent several years in Japan teaching English. When she returned, before deciding where to settle permanently, she came and stayed with us for a month. At that time, she taught us how to make several authentic Japanese meals that she loved… And our family quickly fell in love with this Beef Sukiyaki recipe as well!
Similar to our pork sukiyaki recipe, sukiyaki steak is a fun one-pot dish you can make in various ways. In Japan, it is usually an interactive meal, where people stand around the pot adding items to the savory and lightly sweet sukiyaki sauce. Then they pluck them out when they’re finished to take a bite. Here we are making it as an all-in one-pan dish to make it easier to serve at once.
Ingredients You Need
- Coconut oil – or other high-heat and neutral-tasting cooking oil, like avocado or canola oil
- Beef – sirloin or ribeye
- Tofu – extra firm, drained and lightly pressed to remove excess moisture
- Konnyaku noodles – AKA konjac noodles
- Green onions – you’ll use both green and white sections of the scallions
- Cremini mushrooms – these whole little mushrooms offer the best taste and texture in this sukiyaki recipe
- Carrots – peeled and chopped whole carrots, or baby carrots for ease
- Mung bean sprouts – to finish the dish with a fresh and crunchy texture
For the Sukiyaki Sauce –
- Water – for the base of the sauce
- Soy sauce – regular or low-sodium
- Brown sugar – light variety
- Mirin – or sake
How to Make Authentic Sukiyaki Beef
Before any cooking can take place it’s important to properly prepare ingredients.
Slice the beef into very thin slivers. It’s easiest to do this if the beef is partially frozen. You can place the beef in the freezer for 20-30 minutes before cutting to make it firm for slicing.
Meanwhile, drain the tofu. Cut it in half lengthwise, then cut each half into ¼ inch squares. Set aside. Then drain the konnyaku noodles.
Cut the green onions into 1-inch segments, separating the whites and the green tops. Take a damp paper towel and clean the mushrooms. If desired, cut pretty patterns in the mushroom tops as they do in Japan. Cut the carrots into ¼-inch slices on the bias.
Make the sukiyaki sauce recipe by combining the water, soy sauce, light brown sugar, and mirin in a measuring pitcher. Stir well and set aside.
Place an extra-large deep skillet over medium-high heat. Add the oil to the skillet and swirl it around the pan. Arrange the sliced beef, noodles, carrots, mushrooms, and scallion whites in little piles in the pan. Sear the ingredients for 2-3 minutes. Then use tongs to flip the ingredients in their piles and sear on the other side for 2-3 additional minutes.
Pour the sukiyaki sauce over the top of all the ingredients.
Get the Complete (Printable) Beef Sukiyaki Recipe Below. Enjoy!
Allow the sauce to come to a simmer. Cook until the beef is cooked through, the mushrooms cook down, and the carrots are tender, about 5 to 8 minutes.
Add the tofu and simmer for another 2 to 3 minutes. Spoon sauce over the top of the tofu as it simmers.
Finally, add the mung bean sprouts and green onion tops to the skillet. Remove the pan from the heat and serve.
Serving Suggestions
Arrange the sukiyaki steak and veggies in bowls with a little bit of everything included, and an extra ladle full of sauce. Or set out the pan and allow people to build their own bowls!
Serve this easy beef sukiyaki recipe with other authentic Japanese dishes like miso soup or traditional clear soup, and fresh green lettuce with homemade Japanese ginger salad dressing.
And don’t forget the Japanese Castella Cake for dessert!
Frequently Asked Questions
Any quality steak with even fat marbling can be used in this sukiyaki recipe. We prefer sirloin or ribeye. Tenderloin and wagu are more high-end cuts of beef, while Chuck Eye is less expensive. Choose whatever cut you like!
One word: Amazing! The combination of tender steak, mushrooms, and soy makes the dish deliciously savory with deep umami-ness. This is complimented by fresh sweet veggies, plus the brown sugar of the sukiyaki sauce. Together the meal has a delightful balance between savory and sweet flavors, with just the right bit of crunchy, tender, and melt-in-you-mouth textures.
I do not recommend making this sukiyaki recipe in advance. The tastes and textures are spot-on when freshly prepared… However, as the veggies and noodles sit in the sauce they will begin to soften.
If you do find yourself with leftovers, let them cool completely before transferring them to an airtight container. Store them in the fridge for up to 3 days.
Looking for More Marvelous Dinner Recipes? Be Sure to Also Try:
- Thai Shrimp Curry Noodle Bowls
- Low Carb Green Curry Chicken Noodle Soup
- Panang Curry Recipe with Crispy Tofu
- Japanese Hibachi Fried Rice
- 8-Minute Jjapaguri (Easy Ram Don Korean Noodles)
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest, and leave a comment below on how you enjoyed this recipe!
Authentic Beef Sukiyaki Recipe
Ingredients
- 2 tablespoons coconut oil or another high-heat oil
- 1 ½ pounds beef sirloin or ribeye
- 14 ounce extra firm tofu
- 14 ounces konnyaku noodles konjac noodles
- 2 bunches green onions
- 16 ounces cremini mushrooms
- 1 ½ cup sliced carrots
- 1 cup mung bean sprouts
For the Sukiyaki Sauce –
- 1 ½ cups water
- 2/3 cup soy sauce
- 2/3 cup light brown sugar packed
- 6 tablespoons mirin or sake
Instructions
- Prep the Ingredients: Before any cooking can take place it's important to properly prepare ingredients. Slice the beef into very thin slivers. It's easiest to do this if the beef is partially frozen. You can place the beef in the freezer for 20-30 minutes before cutting to make it firm for slicing.
- Meanwhile, drain the tofu. Cut it in half lengthwise, then cut each half into ¼-inch squares. Set aside. Then drain the konnyaku noodles.
- Cut the green onions into 1-inch segments, separating the whites and the green tops. Take a damp paper towel and clean the mushrooms. If desired, cut pretty patterns in the mushroom tops as they do in Japan. Finally cut the carrots into ¼ inch slices on the bias.
- Make the Sauce: Set out a large measuring pitcher. Combine the water, soy sauce, light brown sugar, and mirin in the pitcher. Stir well.
- Cook: Place an extra-large deep skillet over medium-high heat. Add the oil to the skillet and swirl it around the pan. Arrange the sliced beef, noodles, carrots, mushrooms, and scallion whites in little piles in the pan. Sear the ingredients for 2-3 minutes. Then use tongs to flip the ingredients in their piles and sear on the other side for 2-3 additional minutes.
- Pour the sukiyaki sauce over the top of all the ingredients. Allow the sauce to come to a simmer and simmer until the beef is cooked through, the mushrooms cook down, and the carrots are tender, about 5 to 8 minutes.
- Add the tofu and simmer another 2 to 3 minutes. Spoon sauce over the top of the tofu as it simmers.
- Finally, add the mung bean sprouts and green onion tops to the skillet.
- Serve in bowls with a little bit of everything included, and an extra ladle full of sauce. Or set out the pan and allow people to build their own bowls!
I’ve never had anything like this before but wanted to mix it up for once so I made this. I loved it! So delicious and fun to make.
Love the sauce!! It adds so much flavor! This is a hearty & delicious dish!!