Japanese Beef and Vegetables – Sukiyaki

Japanese Beef and Vegetables – Sukiyaki
This Recipe is a variation on the one published by Deserea Clarke on the Food Network Site.


  • 6-8 ounces Sesame Oil – you can substitute Peanut Oil – but Sesame Oil has a better flavor.
  • 2 pounds beef, trimmed and cut into thin strips – slice against the grain. Go for a good quality.
  • 4 ounces soy sauce – I went for Low Salt Soy Sauce. ( 8 Tablespoons = 32 grams carbs)
  • 2 tablespoons equivalent sugar substitute
  • 10 scallions, washed, trimmed and cut into 1-inch strips
  • 10 ounces peeled and julienned Spanish onion
  • 10 ounces mushrooms, washed, stems trimmed and thinly sliced
  • 10 ounces spinach, washed, stemmed and cut chiffonade – thin strips
  • 8 ounces bamboo shoots, julienned. I could not find them – substituted a 15oz can of KA-Me Stir-Fry Vegetables – Mixed.  Total 4 net carbs.
  • 10 ounces Mirin – a Sweet Cooking Rice Wine – This would have added 160 grams of Carbs – left it out – did not miss it.  If you want a sweeter taste – add a bit more sugar substitute.
  • 2 pounds Shirataki noodles. Found the Nasoya Brand Shirataki Fettuccine in 8oz bags. The entire bag had 2 net carbs – bought 4 bags. Dumped them out and washed and drained them. Took a scissors to the mess and cut them into uneven smaller pieces. Put the entire batch in a covered microwavable bowl.


In a wok, heat 3-4 ounces of Sesame Oil. Add beef strips and stir-fry quickly, just to brown meat. Season with soy sauce and sugar substitute, then remove and set aside.

Clean the wok, and heat the remaining 3-4 ounces of Sesame Oil. Add scallions, onions, mushrooms, spinach, and bamboo shoots. Stir-fry quickly, about 2 minutes – turned out to be 5 minutes – my wok was small and needed to constantly turn all the veggies as they cooked down. Add noodles and return cooked meat to the mixture. Stir-fry an additional 2 minutes or just until hot and well-incorporated. I microwaved the noodles to get them hot and reduce the “heating” time in the wok.

Took the wok to the table and served directly from it.  The noodles were terrific.

Optional:  I added a heaping Tablespoon of Chili Paste – Sambal Oelek – to give it a kick.

This makes 4-6 servings.

BTW – A glass of warm Saki – made all the effort worthwhile.

1 Comment (+add yours?)

  1. New Recipe: Japanese Beef and Vegetables – Sukiyaki | TNT Man's Low Carb & 52DC Journey
    Apr 12, 2015 @ 18:03:05

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