Dinner · 35 min · japanese

Beef Sukiyaki

If you like ribeye, you’ll love this Japanese dinner — 35 minutes from craving to table. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Ribeye
• 4 cups Napa cabbage
• 8 oz Shiitake mushrooms
• 14 oz Firm tofu
• 8 oz Shirataki noodles
• 3/4 cup Sukiyaki sauce
• 4 Eggs

Steps

1. Partially freeze the ribeye 30 minutes — firm meat slices paper-thin with ease.
2. Slice against the grain into the thinnest pieces you can manage.
3. Heat a large, deep pot or electric skillet over medium-high and sear a few beef slices in a splash of sauce.
4. Push the beef aside and add the cabbage, mushrooms, tofu, and noodles with the remaining sauce.
5. Simmer 10 minutes, until the cabbage wilts and everything tastes of the sweet-savory broth.
6. Crack each egg into a small bowl for dipping — the hot beef cooks the egg on contact.
7. Serve straight from the pot at the table.
8. Replenish with more sauce and water as the broth reduces.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes