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Pan Fried Beef Sukiyaki

Just put everything in one frying pan and cook for a quick and tasty dish!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 10 min Cook: 12 min

Ingredients

Beef 250-300g
Tofu (firm) 1
Leek 1
Chestnut mushrooms (medium) 4
Konjac potato noodles (optional) 1 pack
Chinese leaf (or bok choy leaf) 1
Seasonings:
Granulated sugar 4 tbsp
Soy sauce 80ml
Mirin 80ml
Sake or white wine 80ml
Dashi stock granules 1/2 tsp
Hot water 120ml

Method

1
I used silky tofu this time, but it's probably better to use the firm one.
2
Put a weight on the tofu for 10 minutes to remove any moisture then cut into bitesize pieces.
3
Put some vegetable oil in a frying pan and add the tofu. Put the lid on to avoid splashes and fry for 10 minutes, turning occasionally to brown evenly all over.
4
Remove to a plate and allow to cool, it will firm up in this time.
5
Chop the konjac potato noodles and boil in salted water for 3 minutes.
6
Remove any excess fat and sinews from the beef and finely slice.
7
Put all the seasonings in a large frying pan and mix to dissolve the sugar. Don't put the heat on. Add the beef and keep for 5 minutes.
8
Add the roughly chopped leek, fried tofu and boiled konjak potato noodles. Put the lid on and bring to the boil on high heat.
9
After 3-4 minutes, add the Chinese leaf and sliced mushrooms. Put some kitchen paper on top with a hole in the middle.
10
Simmer for 7-8 minutes. Add a touch of water if the sauce reduces too much.
11
Turn the heat off and remove the kitchen paper before serving.

Tips & Note

●In Japan, this is traditionally eaten with raw beaten egg as a side sauce, but you could try it with a poached egg
●The kitchen paper is there to absorb the scum from the meat and vegetables

Pan Fried Beef Sukiyaki

Just put everything in one frying pan and cook for a quick and tasty dish!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 10 min

Cook: 12 min

Ingredients

Beef 250-300g
Tofu (firm) 1
Leek 1
Chestnut mushrooms (medium) 4
Konjac potato noodles (optional) 1 pack
Chinese leaf (or bok choy leaf) 1
Seasonings:
Granulated sugar 4 tbsp
Soy sauce 80ml
Mirin 80ml
Sake or white wine 80ml
Dashi stock granules 1/2 tsp
Hot water 120ml
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Pan Fried Beef Sukiyaki

Recipe ID :1820 Posted on 04 MAY 2016
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Serves 2

Prep 10min
Cook 12min
views 13,094
printed 86

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Just put everything in one frying pan and cook for a quick and tasty dish!

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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
250-300g
1
1
4
1 pack
1
4 tbsp
80ml
80ml
80ml
1/2 tsp
120ml

Method

Prep
10min
Cook
12min
1
I used silky tofu this time, but it's probably better to use the firm one.
2
Put a weight on the tofu for 10 minutes to remove any moisture then cut into bitesize pieces.
3
Put some vegetable oil in a frying pan and add the tofu. Put the lid on to avoid splashes and fry for 10 minutes, turning occasionally to brown evenly all over.
4
Remove to a plate and allow to cool, it will firm up in this time.
5
Chop the konjac potato noodles and boil in salted water for 3 minutes.
6
Remove any excess fat and sinews from the beef and finely slice.
7
Put all the seasonings in a large frying pan and mix to dissolve the sugar. Don't put the heat on. Add the beef and keep for 5 minutes.
8
Add the roughly chopped leek, fried tofu and boiled konjak potato noodles. Put the lid on and bring to the boil on high heat.
9
After 3-4 minutes, add the Chinese leaf and sliced mushrooms. Put some kitchen paper on top with a hole in the middle.
10
Simmer for 7-8 minutes. Add a touch of water if the sauce reduces too much.
11
Turn the heat off and remove the kitchen paper before serving.

Tips & Note

●In Japan, this is traditionally eaten with raw beaten egg as a side sauce, but you could try it with a poached egg
●The kitchen paper is there to absorb the scum from the meat and vegetables

Category

Japan Boiled Marinated Pan Fried / Shallow Fried Simmer Beef Chinese Leaf Leeks Mushrooms Tofu Autumn Home Party

Related beancurd konjac mirin soy sauce sukiyaki chestnut mushrooms sake konjack shirataki
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