Whole30 Beef Sukiyaki with Tofu and Vegetables
Dive into the comforting flavors of this Whole30 Beef Sukiyaki with Tofu and Vegetables, a wholesome and nutrient-packed twist on the classic Japanese dish. Featuring tender slices of grass-fed beef, protein-rich extra-firm tofu, and an array of vibrant vegetables like shiitake mushrooms, bok choy, and zucchini, this recipe delivers bold flavors in every bite. The savory broth, made with low-sodium beef stock, coconut aminos, fresh ginger, and garlic, is both Whole30-compliant and deeply aromatic, creating a harmonious balance of umami and freshness. Quick to prepare in under an hour, this one-pot dish is perfect for cozy weeknight dinners or meal prep. Serve it steaming hot and garnish with toasted sesame seeds for an optional crunch that elevates this satisfying sukiyaki bowl to restaurant-quality perfection.
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Recipe Information
Ingredients
- 400 grams grass-fed beef sirloin, thinly sliced
- 200 grams extra-firm tofu, drained and cubed
- 150 grams shiitake mushrooms, sliced
- 4 stalks green onions, chopped
- 1 medium carrot, julienned
- 2 small bok choy, leaves separated and rinsed
- 1 medium zucchini, sliced
- 60 ml coconut aminos
- 500 ml beef stock, low sodium
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons ghee
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 teaspoons toasted sesame seeds (optional)
Instructions
Heat 1 tablespoon of ghee in a large skillet or Dutch oven over medium-high heat.
Add the beef slices and cook until browned on all sides, about 2-3 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of ghee and reduce the heat to medium.
Add the garlic and ginger, sauté for about 30 seconds until fragrant.
Add the mushrooms, green onions, carrot, bok choy, and zucchini to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the beef stock and coconut aminos. Stir well and bring to a simmer.
Return the beef slices to the skillet and add the tofu cubes.
Season with sea salt and black pepper. Let everything simmer for about 10-12 minutes until the vegetables are tender and the beef is cooked through.
Taste and adjust seasoning as needed.
Serve the sukiyaki hot in bowls, garnished with toasted sesame seeds if desired.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 4138 mg | 180% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 26.5 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1686 mg | 130% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3794 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.
