Sukiyaki Beef Hot Pot
Sukiyaki Beef Hot Pot, a Texas Favorites beef recipe, ready in 50 minutes, serves 4.
Cook Time: 50 Minutes
Servings: 4
Ingredients: 17
Ingredients
Optional ingredients
Preparation
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Step 1
Heat a large, nonstick skillet over MEDIUM-HIGH heat. Brush tofu all over with oil and sear on all sides until just golden brown, 8-10 minutes. Transfer to a plate.
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Step 2
Place a hot pot or hot plate in the center of the table and heat according to manufacturer’s instructions. In the hot pot, or a medium pot arranged on the hot plate, bring broth, soy sauce, mirin, sake, and brown sugar to a gentle simmer, stirring to dissolve the sugar (adjust the heat to maintain the simmer throughout the meal). Meanwhile, arrange beef, noodles, mushrooms, cabbage, jalapeños, garlic chives, daikon, and onion on large plates or platters on the table.
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Step 3
Using chopsticks, small hot pot strainers, and tongs, prepare the ingredients on the table by dipping them, one-by-one, into the simmering broth until cooked or warmed through for the beef, tofu, and noodles, or until crisp-tender for the vegetables, ranging from about 30 seconds for the beef to 4 minutes for some of the vegetables, depending on the ingredient. Serve with gochujang on the side, spooning some of the hot broth over the cooked items to enjoy while eating, too.
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Step 4
*Alternately, use Korean dangmyeon (sweet potato) noodles, prepared according to package instructions.
Cooking Tip:
Suggestions
When preparing a traditional hot pot, briefly freezing the beef makes it easier to slice it thinly, ensuring the meat cooks quickly in the simmering broth. Make your prep easier with roasted or baked tofu and skip Step 1.
Nutrition Information
Nutrition information per serving: 580 Calories; 206 Calories from fat; 22.9 g Total Fat (6.3 g Saturated Fat; 6.5 g Monounsaturated Fat); 60.5 mg Cholesterol; 2899.1 mg Sodium; 52.7 g Total Carbohydrate; 6.5 g Dietary Fiber; 42.2 g Protein; 7.4 mg Iron; 1077.5 mg Potassium; 0.2 mg Thiamin; 0.8 mg Riboflavin; 13.2 mg Niacin (NE); 0.9 mg Vitamin B6; 2.3 mcg Vitamin B12; 9.6 mg Zinc; 29.3 mcg Selenium; 45.5 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Riboflavin, Niacin (NE), Vitamin B12, Iron, and Selenium. It is a good source of Thiamin and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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