Authentic Sukiyaki
Ingredients
- 1 lb flank steak ⓘ
- 4 tablespoons olive oil ⓘ
- 8 ounces broccoli ⓘ
- 8 ounces carrots
- 4 ounces bean sprouts ⓘ
- 8 ounces onions ⓘ
- 8 ounces bell peppers ⓘ
- 4 ounces mushrooms ⓘ
- 8 ounces soy sauce ⓘ
- 1 cup sugar ⓘ
- 2 tablespoons ginger ⓘ
- 1 tablespoon garlic ⓘ
- black pepper
- 1/2 tablespoon crushed red pepper flakes ⓘ
- 2 tablespoons cornstarch ⓘ
- 1 cup water ⓘ
Instructions
- Slice Steak into 2-3 inch strips as thin as you can do safely. Clean all Vegetables and slice into strips Julienne style. Now is a good time to premix your sauce since you will be very busy with stir frying later when you need to add it inches Mix Soy Sauce, Sugar, Ginger, Garlic, Pepper, Red Pepper, and 1/2 Cup of Water. Stir Well to mix and set aside.
- Heat 1 Tbsp of Olive oil in a Wok (or a large Sauce Pan) on high heat. Stir fry Steak strips until browned ( i usually let them boil in their own juices for a few extra minutes to ensure maximum tenderness). Drain fat from steak strips, add the remainder of your Olive oil and all your Vegetables except Broccoli and Bean Sprouts. Stir fry on High until vegetable are Tender Crisp (about 3-4 minutes) now add your Broccoli and Bean Sprouts ( if you add them to early they will wither and become mushy) stir fry an additional 2 Minutes. Now give your sauce a quick stir and add it into the Wok. Stir fry the mixture about 30 seconds. Now mix the remaining 1/2 cup of water with your cornstarch to make a slurry. Add the slurry slowly into your wok stirring as you go. Once the color of the juice in the wok starts to lighten stop adding the slurry. Reduce heat to medium and stir constantly for about 30 seconds as the sauce turns to a glaze. Serve immediately, best over Fried Rice.
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).