Sukiyaki Beef Hot Pot | Beef Loving Texans | Beef Loving Texans is your one-stop information center

Name: Sukiyaki Beef Hot Pot | Beef Loving Texans | Beef Loving Texans is your one-stop information center
Ingredients: shabu-shabu beef(such as Ribeye), frozen until just firm, and very thinly sliced against the grain; packaged firm tofu, drained, patted dry, and cut into 2-inch chunks; Canola oil; beef broth, reduced sodium; soy sauce, reduced sodium; mirin; sake; brown sugar; shirataki noodle packages, rinsed and drained; oyster or enoki mushrooms, broken into small pieces; shiitake mushrooms, stems removed; large Napa or green cabbage leaves, or bok choy; jalapeños, stemmed and thinly sliced; garlic chives and/or green onions, trimmed and halved crosswise; daikon or lotus root, peeled and thinly sliced; white onion, cut into wedges; Gochujang, for serving

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Cook Time: 50 Minutes Servings: 4 Ingredients: 17 Ingredients Optional ingredients Preparation - Step 1Heat a large, nonstick skillet over MEDIUM-HIGH heat.

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Ingredients

shabu-shabu beef(such as Ribeye), frozen until just firm, and very thinly sliced against the grain
packaged firm tofu, drained, patted dry, and cut into 2-inch chunks
Canola oil
beef broth, reduced sodium
soy sauce, reduced sodium
mirin
sake
brown sugar
shirataki noodle packages, rinsed and drained
oyster or enoki mushrooms, broken into small pieces
shiitake mushrooms, stems removed
large Napa or green cabbage leaves, or bok choy
jalapeños, stemmed and thinly sliced
garlic chives and/or green onions, trimmed and halved crosswise
daikon or lotus root, peeled and thinly sliced
white onion, cut into wedges
Gochujang, for serving