Beef Sukiyaki
Total time: 20 minutes
Serves 4
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
Energy (kcal)
234.2
Carbs (g)
31.7
Proteins (g)
14.4
Fats (g)
4.2
Fibre (g)
5.1