Beef Sukiyaki

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 14%
  • Fat: 5.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 17.9g
  • Carbohydrate: 59.8g
  • Fiber: 0.0g
  • Cholesterol: 35mg
  • Iron: 0.0mg
  • Sodium: 455mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Sukiyaki Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy