Keto Beef Sukiyaki with Tofu and Vegetables
Discover the ultimate fusion of flavor and nutrition with this **Keto Beef Sukiyaki with Tofu and Vegetables**, a low-carb take on the beloved Japanese hot pot. This recipe brings tender, thinly sliced beef, golden tofu cubes, and an array of fresh vegetables like baby spinach, Napa cabbage, and mushrooms together with shirataki noodles for a keto-friendly twist. Simmered in a savory-sweet sukiyaki sauce made with soy sauce, keto-friendly mirin, and a hint of stevia, every bite is packed with rich umami goodness. With only 20 minutes of prep and 25 minutes to cook, this dish is perfect for a comforting yet low-carb dinner that serves four. Enjoy it directly from the pot for a true communal dining experience that’s as nourishing as it is delicious. Ideal for keto enthusiasts and Japanese cuisine lovers alike!
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Recipe Information
Ingredients
- 500 grams Thinly sliced beef (ribeye or flank)
- 400 grams Firm tofu, cubed
- 200 grams Shirataki noodles, rinsed and drained
- 200 grams White mushrooms, sliced
- 100 grams Baby spinach
- 200 grams Napa cabbage, chopped
- 3 stalks Green onions, chopped
- 60 ml Soy sauce
- 60 ml Mirin (Keto-friendly)
- 1 tablespoon Stevia or erythritol
- 250 ml Water
- 250 ml Beef broth
- 2 tablespoons Coconut oil
Instructions
In a medium bowl, combine the soy sauce, keto-friendly mirin, stevia or erythritol, water, and beef broth to create the sukiyaki sauce. Mix well and set aside.
In a large shallow pot or skillet, heat coconut oil over medium-high heat. Add the sliced beef and cook until just browned, about 2-3 minutes. Remove and set aside.
In the same pot, add more coconut oil if needed, and sauté the tofu cubes until golden brown on each side, about 5 minutes.
Add the sliced mushrooms, Napa cabbage, and shirataki noodles to the pot. Stir for about 3 minutes until the vegetables start to soften.
Pour the prepared sukiyaki sauce over the vegetables and tofu. Bring to a gentle simmer.
Return the cooked beef to the pot and add the baby spinach. Allow the sukiyaki to simmer gently for another 5 minutes, or until the spinach wilts and all ingredients are heated through.
Sprinkle the chopped green onions over the sukiyaki.
Serve hot in the pot at the table, allowing each person to serve themselves, accompanied by a small bowl for dipping or additional broth.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 35.1 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 3098 mg | 238% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3798 mg | 81% | |
*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.
