Emily’s super easy and fast sukiyaki:
low calorie, low fat, low sugar, gluten-free, high protein, high fiber, high nutrients. easily made to be vegetarian too – just use veggie broth and load up on more veggies and leave out the meat.
1 bottle sukiyaki sauce (can buy on amazon)
1 1lb package of kelp noodles, or shiritake noodles, or in a pinch – rice noodles
1 package of coleslaw mix or broccoli slaw, or about 4 cups of sliced cabbage, carrots, broccoli, and similar veggies
2 cups shitake mushrooms, sliced and/or diced
1 cup extra firm tofu, cubed or crumbled
about 1 lb steak – i use the cheap skillet steak, frozen for a couple hours and then sliced thin
3 cups (or more if you like) beef broth, or veggie broth
2-3 tbs of chopped fresh garlic
about 1 tbs of dried wakame seaweed, soaked to rehydrate, well rinsed, and chopped up (or just crumble it before you soak it with your fingers). it will triple or quadruple its amount when it is rehydrated.
1 cup water
other stuff, totally optional: green onion, fresh grated ginger, bean sprouts
1. in a large pot, mix water, sukiyaki sauce, and broth, and bring to simmer.
2. throw in noodles, mushrooms, and veggies
3. i turn it to low while i slice up the steak, but you can have it prepped beforehand if you like.
4. throw in the steak
5. give it a good stir
6. within a couple of minutes the steak should be cooked
7. add the garlic, some ginger (optional), tofu, and seaweed.
8. stir continuously for 2-3 minutes.
9. add the green onion or bean sprouts, etc. shortly before serving
10. done! easy to make in about 10-15 minutes. Not restaurant quality nor traditional style, but tastes damn good and is the fastest and easiest method I have found.
A picture, not mine: