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


  • 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)


  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.
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