Low Carb Beef Sukiyaki with Tofu and Vegetables
Savor the rich, comforting flavors of Japan with this **Low Carb Beef Sukiyaki with Tofu and Vegetables**—a delicious twist on the classic dish designed to fit keto-friendly and low-carb lifestyles. Featuring tender thinly sliced beef, firm tofu, and an array of fresh vegetables like shiitake mushrooms, bok choy, daikon radish, and scallions, this dish combines wholesome, nutrient-packed ingredients with the umami goodness of a savory sukiyaki broth made with soy sauce, sake, mirin, and a touch of granulated erythritol for balance. Shirataki noodles round out the meal, making it satisfyingly hearty while keeping carbs to a minimum. Perfectly prepared in under 40 minutes, this one-pot wonder is ideal for an intimate communal dining experience, where everyone can relish the simmering layers of flavor straight from the pot.
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Recipe Information
Ingredients
- 400 grams thinly sliced beef
- 300 grams firm tofu
- 150 grams shiitake mushrooms
- 200 grams bok choy
- 100 grams daikon radish
- 1 medium brown onion
- 3 stalks scallions
- 200 grams shirataki noodles
- 60 ml soy sauce
- 60 ml sake
- 60 ml mirin
- 120 ml water
- 2 tablespoons granulated erythritol
- 1 tablespoon cooking oil
Instructions
Prepare the shirataki noodles according to the package instructions. Drain them well and set aside.
Slice the firm tofu into bite-sized cubes and set aside.
Clean and trim the shiitake mushrooms, removing the stems, and slice them into thin pieces.
Wash and chop the bok choy into large pieces. Peel and slice the daikon radish into thin strips.
Peel and slice the yellow onion into thin wedges.
Chop the scallions into 2-inch long pieces.
In a bowl, combine the soy sauce, sake, mirin, water, and granulated erythritol to create the sukiyaki broth. Stir until the erythritol is dissolved.
Heat a large skillet or a sukiyaki pot over medium heat and add the cooking oil.
Once the oil is hot, add the sliced onions and sauté for about 2 minutes until they start to become translucent.
Add the sliced beef to the skillet, spreading it out, and cook until it starts to brown but is not fully cooked through, about 2-3 minutes.
Pour the sukiyaki broth over the beef and onions in the skillet.
Add the tofu, shiitake mushrooms, daikon radish, bok choy, and scallions into the skillet, arranging them neatly around the beef.
Place the prepared shirataki noodles into the broth. Adjust the heat to medium-low and let the ingredients simmer for about 5-7 minutes, or until the vegetables are tender and the beef is fully cooked.
Taste the broth and adjust seasoning if necessary. Serve the sukiyaki in the pot at the table so everyone can help themselves.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2890 mg | 126% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 49.2 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 838 mg | 64% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3505 mg | 75% | |
*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.
