Paleo Beef Sukiyaki with Tofu and Vegetables
Experience the rich, savory allure of *Paleo Beef Sukiyaki with Tofu and Vegetables*, a modern twist on the classic Japanese hot pot dish. This recipe combines tender slices of beef sirloin, nutrient-packed bone broth, and vibrant vegetables like zucchini, carrots, and shiitake mushrooms for a hearty and wholesome one-pot meal. Perfect for paleo enthusiasts, it uses coconut aminos and coconut sugar in place of traditional soy sauce and refined sugar, adding a natural sweetness to the umami-packed broth. Cubes of firm tofu provide a satisfying protein boost while keeping the dish balanced and nourishing. Ready in just under an hour, this comforting sukiyaki is the ultimate way to bring warmth and flavor to your table. Serve it straight from the pot and savor the perfect harmony of healthy ingredients with every spoonful.
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Recipe Information
Ingredients
- 350 grams beef sirloin, thinly sliced
- 200 grams firm tofu, cut into cubes
- 60 ml coconut aminos
- 500 ml bone broth
- 1 tablespoon coconut sugar
- 1 medium zucchini, sliced
- 1 medium carrot, julienned
- 150 grams shiitake mushrooms, sliced
- 2 pieces green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 100 grams button mushrooms, sliced
Instructions
In a large skillet or sukiyaki pot, heat the sesame oil over medium heat.
Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add the thinly sliced beef sirloin to the pan and cook until slightly browned, about 2-3 minutes.
Remove the beef and set aside. In the same skillet, pour in the coconut aminos, bone broth, and coconut sugar.
Stir well to combine and bring to a simmer over medium heat.
Add the sliced shiitake and button mushrooms to the broth and cook for 3-4 minutes.
Add the zucchini, carrots, and tofu cubes to the pot, cooking for another 5 minutes until vegetables start to soften.
Return the beef to the pot, making sure it is submerged in the broth, and allow all ingredients to simmer together for an additional 5 minutes.
Taste the broth and adjust seasoning as needed, adding a pinch of salt or additional coconut aminos if necessary.
Garnish with chopped green onions before serving.
Serve hot directly from the pot or transfer to serving bowls, ensuring a mix of beef, tofu, and vegetables in each portion.
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 38.5 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1510 mg | 116% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3811 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.
