Sukiyaki

On Tuesday, March 17, 2009 by Registered Dietitian

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Ingredients
1 ¼  Cup Low Sodium Vegetable Broth
2 ¼ Cup Low Sodium Beef Broth
1 1/2 Tbsp Vegetable Salad Oil
1 ½ lbs. Flank Steak, Raw  Sliced Thin, 1" Strips
1 lb. 5 oz. Bok Choy, Fresh  Sliced 1/4"
3/4 Cup Green Onions, Fresh  Sliced Thin
1 lb. 5 oz. Yellow Onions, Fresh  Sliced Thin
3 Ounce Shiitake Mushrooms, Fresh  Sliced Thin
¼  Cup + 2 Tbsp Low Sodium Soy Sauce
¼  Cup + 2 Tbsp Sake
1 Cup + 2 Tbsp Granulated Sugar
2 ¼  Tsp Chili Powder
4 ½  Tbsp Cornstarch

Preparation
In a wok, heat oil.
Add beef. Stir-fry until browned.
Add bok choy, green onion, yellow onion and mushrooms. Cook for 2 minutes.
Add LS vegetable and beef broths, soy sauce, sake, sugar and chili powder. Bring to a simmer.
Make a slurry with cornstarch and cold water (not listed). Stir into simmering mixture. Simmer until vegetables are tender and sauce has thickened.

Serves 6
Seving Size: 11 oz.

Nutrition Facts (per serving)

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