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Beef Sukiyaki

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Total time: 20 minutes

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Serves 4

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5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Konjac, noodles, drained, rinsed


200g - Beef tenderloin, thinly sliced


80g - Beech mushrooms, raw, trimmed and separated


80g - Enoki mushrooms, raw, trimmed and separated


1 cup - Carrots, julienned


3 medium - Onions, spring or scallions, sliced into 2-inch length


100g - Silken tofu, sliced into 2cm cube


½ cup - Mirin


¼ cup - Coconut sugar


2 tb - Soy sauce, reduced salt


1 cup - Water

UTENSILS

Cooking pot, Mixing bowl, Saucepan, Chopping board, Knife

INSTRUCTIONS

1. Boil water in a cooking pot, add the konjac noodles and boil for about 2 minutes.


2. Drain the noodles and submerge them in an ice-water bath to cool them down. Drain again and set aside.


For the sukiyaki sauce:


1. Combine water, sugar, mirin and reduced salt soy sauce in a bowl. Set aside.


For the Beef Sukiyaki:


1. Heat the oil in the saucepan, add the beef and fry until both sides turn brown.


2. Add the carrots, beech mushrooms and enoki and sauté for 1 minute.


3. Pour the sukiyaki sauce over and then add the silken tofu, scallion and konjac noodles.


4. Simmer for 2 minutes and remove from the heat.


5. Dish up and serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 343g

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Energy (kcal)

234.2

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Carbs (g)

31.7

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Proteins (g)

14.4

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Fats (g)

4.2

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Fibre (g)

5.1

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