Beef Sukiyaki

Oxmoor House
2 servings.


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1/4 pound lean, boneless beef sirloin steak
Vegetable cooking spray
1 teaspoon peanut oil
1/2 cup thinly sliced onion, separated into rings
1/2 cup sliced carrot
1/2 cup sliced fresh mushrooms
1/4 cup sliced celery
1/2 cup canned no-salt-added beef broth, undiluted
2 teaspoons dry sherry
1 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup sliced green onions
2 cups cooked long-grain rice (cooked without salt or fat)


Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender. Add steak, mushrooms, and celery; saute 3 minutes.

Combine beef broth and next 4 ingredients, stirring well. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.

Created date

August 2009

Nutritional Information

Calories 372
Caloriesfromfat 14 %
Fat 5.9 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 17.9 g
Carbohydrate 59.8 g
Fiber 0.0 g
Cholesterol 35 mg
Iron 0.0 mg
Sodium 455 mg
Calcium 0.0 mg