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–+ servings

Beef and Shiitake Mushrooms in Sukiyaki Sauce

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Course Grains, Main Dishes
Cuisine Asia
Servings 4
Calories 383.09 kcal

Nutrition

Calories: 383.09 kcalCarbohydrates: 60.75 gProtein: 20.91 gFat: 10.72 gSaturated Fat: 1.42 gSodium: 909.67 mgFiber: 5.13 gVitamin A: 167.253 IUCalcium: 243.97 mgIron: 7.89 mg

Ingredients
  

  • Steamed Rice preferably made with Japanese-style sushi rice
  • 2 tbsp vegetable oil
  • 1 1/2 lbs sirloin steak well-trimmed, sliced diagonally across the grain about 1/4 inch thick
  • 1 onion cut into 1/4-inch-thick half moons
  • 4 oz shiitake mushrooms stems discarded, caps cut into 1/4-inch strips
  • 1-1/2 cups Homemade Beef Broth or low-sodium canned broth
  • 2 tbsp soy sauce
  • 1/4 cup sake or dry sherry
  • 1 tsp sugar
  • 1 bunch 8 ounces spinach, stems discarded, leaves stacked and cut across into 1/2-inch strips
  • 5 oz firm tofu cut into cubes
  • 2 cups 6 ounces bean sprouts
  • 1 tbsp plus 2 tsp cornstarch dissolved in 2 tbsp water
  • 1/4 tsp freshly ground black pepper

Instructions 

  • Heat a large (12-inch) nonstick skillet or wok over high heat. Add 1-1/2 teaspoons of the oil and heat until very hot. Add half of the beef. Cook, stirring often, until seared on all sides, about 3 minutes. Transfer to a plate and set aside. Repeat with another 1-1/2 teaspoons oil and the remaining beef.
  • Add the remaining 1 tbsp oil to the skillet and heat. Add the onion and mushrooms and stir-fry until the onion softens, about 3 minutes.
  • Stir in the beef broth, soy sauce, sake, and sugar and bring to a boil. Add the spinach, tofu, and bean sprouts and cook until the spinach is wilted, about 1 minute. Stir the cornstarch mixture, add to the skillet, and cook until the sauce is slightly thickened. Season with the pepper.
  • Spoon the rice into individual dinner plates, top with the beef-vegetable mixture, and serve immediately.
Keyword Asian, casserole, Japan
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