Heart-Healthy Beef Sukiyaki with Tofu and Vegetables
Experience the wholesome flavors of Japanese cuisine with our 'Heart-Healthy Beef Sukiyaki with Tofu and Vegetables,' a nutritious twist on the traditional hot pot dish. This low-sodium recipe features tender slices of lean beef sirloin, protein-rich firm tofu, and an array of vibrant vegetables like shiitake mushrooms, bok choy, and carrots, all simmered in a delicate broth of soy sauce, mirin, and sake. Enhanced with the earthy notes of fresh ginger and sesame oil, this sukiyaki prioritizes heart health without compromising on taste. Ready in just 50 minutes, it's perfect for a cozy family meal while supporting your wellness goals. Serve it straight from the hot pot for an authentic dining experience that warms both body and soul.
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Recipe Information
Ingredients
- 300 grams Lean beef sirloin
- 200 grams Firm tofu
- 150 grams Shiitake mushrooms
- 1 large Carrot
- 2 small heads Bok choy
- 1 medium Onion
- 60 ml Low-sodium soy sauce
- 30 ml Mirin
- 30 ml Sake
- 250 ml Water
- 1 tablespoon Brown sugar
- 2 teaspoons Sesame oil
- 1 inch piece Fresh ginger
- 2 stalks Green onions (scallions)
Instructions
Begin by preparing the ingredients. Slice the lean beef sirloin into thin strips. Ensure to cut against the grain for tenderness.
Cut the firm tofu into bite-size cubes and set aside.
Clean and slice the shiitake mushrooms. Peel and thinly slice the carrot into rounds or half-moons.
Separate the bok choy leaves and wash them thoroughly. Chop the bok choy into large pieces.
Peel and slice the onion into thin wedges.
Prepare the sukiyaki broth by combining the low-sodium soy sauce, mirin, sake, water, and brown sugar in a bowl. Stir well until the sugar fully dissolves.
Peel the fresh ginger and slice it into thin strips. Chop the green onions into small pieces, saving some for garnish.
In a large skillet or hot pot over medium heat, add 1 teaspoon of sesame oil. Once hot, add sliced onions and ginger strips.
Sauté until onions are translucent and fragrant, about 3-4 minutes.
Pour in the sukiyaki broth mixture and bring to a gentle simmer.
Add the sliced beef to the pot, spreading it evenly in the broth. Let it cook for about 3 minutes or until it starts to turn brown.
Add in the shiitake mushrooms, carrot, and bok choy. Gently stir to ensure everything is submerged in the broth.
Carefully add the tofu cubes, ensuring not to break them. Allow the sukiyaki to simmer for about 10-15 minutes, until the vegetables are tender.
Just before serving, drizzle the remaining 1 teaspoon of sesame oil over the top and sprinkle with chopped green onions.
Serve hot, directly from the hot pot, ladling the ingredients and some broth into individual bowls. Garnish with additional green onions as desired.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 42.3 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 591 mg | 45% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
