Beef And Vegetable Hot Pot Recipe
Recipe By Tori Avey
Recipe for sukiyaki, a japanese hot pot made with beef and vegetables. Healthy, gluten free comfort food from the asian grandmother's cookbook.
4.9
26 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
1hr total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Beef And Vegetable Hot Pot Recipe
- 1/2 cup Chicken stock or dashi
- 1/4 cup Japanese soy sauce
- 1/4 cup Mirin or sake
- 0.13 cup Sugar
- 2 ounce Shirataki or cellophane noodles
- As required Boiling water
- 1 tablespoon Vegetable oil, divided, plus more as needed
- 1/2 pound Well marbled tender beef*, sliced paper thin across the grain, then cut into bite sized pieces
- 1/2 Large yellow onion, halved and cut into thin crescents
- 1/2 cup Fresh shiitake, enoki, or button mushrooms
- 0.13 inch 2 medium carrots, peeled and cut into diagonal slices
- 0.13 inch 2 stalks celery, cut into diagonal slices
- 1 part 5 green onions, white and green , cut into inch diagonal lengths
- 4.50 ounce Broiled firm tofu, cut into 16 pieces
Nutrition
value
value
1256
calories per serving
66 g Fat72 g Protein92 g Carbs9 g FiberOther
Current Totals
- Fat66g
- Protein72g
- Carbs92g
- Fiber9g
MacroNutrients
- Carbs92g
- Protein72g
- Fiber9g
Fats
- Fat66g
Vitamins & Minerals
- Calcium122mg
- Iron12mg
- Vitamin A593mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B318mg
- Vitamin B62mg
- Vitamin B9132mcg
- Vitamin B12< 1mcg
- Vitamin C39mg
- Vitamin E5mg
- Copper2mcg
- Magnesium171mg
- Manganese< 1mg
- Phosphorus870mg
- Selenium57mcg
- Zinc14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey