Beef Sukiyaki Noodles
Recipe GLPR7f356e75bdb7d1
A Japanese-inspired dish featuring tender sliced beef sirloin and silky noodles bathed in a sweet-savory sake and soy sauce reduction, accompanied by mushrooms, onions, scallions, watercress, and tofu. This one-bowl meal combines the essence of sukiyaki—the traditional Japanese hot pot—with a comforting noodle base for a hearty, umami-rich dinner.
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Ingredients
½ pound dried fettuccine
salt
⅜ cup soy sauce
⅜ cup sake
⅜ cup water
2 tablespoon sugar
2 tablespoon vegetable oil
¾ pound beef sirloin, thinly sliced across the grain and cut into 2-inch lengths
1 medium medium sweet onion, cut into 1/2-inch wedges
8 large large shiitake mushroom caps, quartered
3 scallions, cut into matchsticks
1 bunch fresh watercress, thick stems discarded
½ pound firm tofu, cut into 1-inch cubes
Directions
Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta well, reserving the warm cooking liquid in the pot. Set the cooked pasta aside.
While the pasta cooks, combine the soy sauce, sake, water, and sugar in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once simmering, remove from heat and set the sukiyaki sauce aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the beef sirloin slices and cook, stirring occasionally, until just cooked through (145F internal temperature), about 2 minutes. Transfer the cooked beef to a clean plate and set aside.
Add the sweet onion wedges and shiitake mushroom pieces to the same skillet (no need to wipe it clean) and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 7 minutes. The fond in the pan will add flavor to the vegetables.
Return the cooked beef to the skillet with the vegetables. Add the scallion matchsticks and watercress, tossing everything gently to combine. Increase the heat to medium-high and cook, stirring frequently, until everything is heated through, about 1 minute.
Pour the prepared sukiyaki sauce over the beef and vegetable mixture. Add the tofu cubes and stir constantly until everything is well coated with sauce and heated through, about 2 minutes. Remove from heat.
If desired, return the cooked fettuccine to the pot with the reserved warm pasta cooking liquid to heat through for about 20 seconds, then drain well. Divide the noodles evenly among 10 shallow bowls. Top each portion with the beef-vegetable-tofu mixture and drizzle any remaining sauce over the top. Toss gently to combine before serving hot.
