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Beef Sukiyaki with Noodles

This recipe is adapted from Food & Wine magazine. It called for sake, a traditional Japanese wine fermented from rice, I substituted white wine and it works beautifully.

The word yaki means "saute" or "grill" in Japanese. The best beef for sukiyaki is a cut that has lots of fat but is still very tender. For a splurge, ask your butcher to slice top chuck French roast into pepper steak-like strips.

Beef Sukiyaki Noodles
  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 cup soy sauce
  • ½ cup white wine
  • ½ cup seasoned rice vinegar
  • 4 tablespoons sugar
  • 2 pounds pepper steak strips
  • 3 tablespoons extra virgin olive oil, divided
  • 2 medium onions, sliced
  • 5 scallions, sliced
  • 1 (6-ounce) package sliced portobello mushrooms
  • 1 (7-ounce) package baby spinach leaves
  • 1 (16-ounce) box fettuccine, cooked according to package directions


  1. Mix soy sauce, wine, vinegar and sugar in a small bowl until sugar dissolves; set aside.
  2. Rinse pepper steak and pat dry.
  3. Heat 2 tablespoons of oil in a large, deep skillet over medium heat. Add pepper steak and sauté for 2 to 4 minutes, until almost cooked through. Remove from skillet and set aside.
  4. Add remaining oil to skillet and sauté onions, scallions, and mushrooms for 5 minutes.
  5. Add spinach and cook for 1 minute, until wilted.
  6. Return pepper steak to skillet with vegetables and add ¾ of the soy sauce mixture. Bring to boil. Reduce heat and simmer, uncovered, for 1 minute.
  7. Place meat and vegetable mixture in a large warm serving bowl. Add fettuccine and toss. Drizzle with remaining soy mixture before serving.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW