- 70g beef loin
- 50g white onion
- 50g glass noodles
- 50g spring onion, sliced in half
- 50g leek, sliced in half
- 50 shiitake mushrooms, stems removed, any large mushrooms halved
- 50g silken tofu, cut into 3cm cubes
- 1 clove of garlic, crushed
- 1 sprig of thyme
- Beef fat or vegetable oil
- For the sukiyaki sauce:
- 100ml dashi (or chicken or beef stock if you
- can’t find dashi stock)
- 40ml light soy sauce
- 40ml mirin
- 40ml sake
- 10g demerara sugar
Beef sukiyaki
Alex Craciun
16th November 2016
Beef sukiyaki
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Serves 2 (to share)
Ingredients
Method
Leave the beef in the freezer for an hour to ensure it’s cold – this makes it easier to cut. Slice the beef as thinly as possible, around 3mm thickness, and then roll it lengthways. Set aside.
Peel and cut the onion in 2, and then open with your hand into petals. Slice the petals into 1cm strips. Heat the beef fat or vegetable oil in a pan and gently sweat the onion strips with a little salt for around 3-4 minutes, until they have softened. Repeat with the spring onion and leek. In another pan, roast the shitake mushrooms in a little oil with the crushed garlic clove and thyme.
To make the sukiyaki sauce, mix all the ingredients in a pan and bring to the boil. Reduce the heat and simmer for 10 minutes, and then remove from the heat.
Now you need a large cast iron or non-stick frying pan. Heat 1 tbsp of vegetable oil in the pan and sear the beef rolls, adding a little of the sukiyaki sauce. Once seared, push the beef to the side of the pan and add the onion, leek, spring onion, noodles and tofu, along with the rest of the sukiyaki sauce, put on the lid and bring to a simmer. Cook for around 4-5 minutes until everything is cooked through, and serve in the pan at the table
to share.
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