Sukiyaki Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Beef sirloin steak1 Pound, diagonally sliced in very thin long strips
 Celery2 Cup (32 tbs), diagonally sliced in 1/2 inch pieces
 Onions2 Medium, cut into wedges
 Green onions1 Bunch (100 gm), including tops, cut in 1-inch lengths
 Sliced fresh mushrooms2 Cup (32 tbs)
 Canned bamboo shoots10 Ounce, drained (2 Cans, 5 Ounces Each)
 Soy sauce1⁄2 Cup (8 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Sake/Beef stock1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1624 Calories from Fat 534

% Daily Value*

Total Fat 59 g91.1%

Saturated Fat 23.6 g118.1%

Trans Fat 0 g

Cholesterol 213.2 mg

Sodium 7864.3 mg327.7%

Total Carbohydrates 128 g42.7%

Dietary Fiber 18.5 g73.9%

Sugars 80.3 g

Protein 111 g221.3%

Vitamin A 101.7% Vitamin C 139.2%

Calcium 39.1% Iron 69.8%

*Based on a 2000 Calorie diet


1. Stir-fry meat in conventional skillet on top of range, or using microwave oven, preheat browning dish 6 minutes, add meat, and fry 2 to 3 minutes until well browned.
2. In a 2-quart glass casserole, combine celery, onion, green onion, mushrooms, and bamboo shoots with meat. Cook, covered, 6 to 8 minutes, stirring halfway through cooking time. Rest, covered, 10 minutes.
3. In a 1 cup glass measure, blend soy sauce, sugar, and sake. Cook 1 minute, stirring halfway through cooking time.
4. Pour sauce over vegetables and stir to blend.