Keto Beef Sukiyaki with Tofu and Vegetables
Dive into the comforting flavors of **Keto Beef Sukiyaki with Tofu and Vegetables**, a low-carb twist on a Japanese classic that's perfect for a hearty yet healthy meal. This dish features tender slices of beef, golden cubes of firm tofu, and an assortment of vibrant vegetables like napa cabbage, baby spinach, and white mushrooms, all simmered in a rich, umami-packed keto-friendly sukiyaki sauce. Shirataki noodles add a satisfying texture without the carbs, making it an excellent choice for keto enthusiasts. Cooked in one pot for simplicity, this sukiyaki is a perfect centerpiece for shared meals, served straight from the pot to the table. Bursting with bold flavors and wholesome ingredients, it’s a delicious way to enjoy traditional Japanese cuisine while staying true to your low-carb lifestyle.
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Ingredients
- 500 grams Thinly sliced beef (ribeye or flank)
- 400 grams Firm tofu, cubed
- 200 grams Shirataki noodles, rinsed and drained
- 200 grams White mushrooms, sliced
- 100 grams Baby spinach
- 200 grams Napa cabbage, chopped
- 3 stalks Green onions, chopped
- 60 ml Soy sauce
- 60 ml Mirin (Keto-friendly)
- 1 tablespoon Stevia or erythritol
- 250 ml Water
- 250 ml Beef broth
- 2 tablespoons Coconut oil
Directions
Step 1
In a medium bowl, combine the soy sauce, keto-friendly mirin, stevia or erythritol, water, and beef broth to create the sukiyaki sauce. Mix well and set aside.
Step 2
In a large shallow pot or skillet, heat coconut oil over medium-high heat. Add the sliced beef and cook until just browned, about 2-3 minutes. Remove and set aside.
Step 3
In the same pot, add more coconut oil if needed, and sauté the tofu cubes until golden brown on each side, about 5 minutes.
Step 4
Add the sliced mushrooms, Napa cabbage, and shirataki noodles to the pot. Stir for about 3 minutes until the vegetables start to soften.
Step 5
Pour the prepared sukiyaki sauce over the vegetables and tofu. Bring to a gentle simmer.
Step 6
Return the cooked beef to the pot and add the baby spinach. Allow the sukiyaki to simmer gently for another 5 minutes, or until the spinach wilts and all ingredients are heated through.
Step 7
Sprinkle the chopped green onions over the sukiyaki.
Step 8
Serve hot in the pot at the table, allowing each person to serve themselves, accompanied by a small bowl for dipping or additional broth.
Nutrition Facts
| Serving size | (2306.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2393.2 |
| Total Fat 161.4g | 0% |
| Saturated Fat 67.8g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 350mg | 0% |
| Sodium 4578.8mg | 0% |
| Total Carbohydrate 72.6g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 35.1g | |
| Protein 179.3g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 3098.4mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 3797.8mg | 0% |
Source of Calories