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 with Noodles
Servings
8 Servings
Ingredients
- 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
Instructions
- Mix soy sauce, wine, vinegar and sugar in a small bowl until sugar dissolves; set aside.
- Rinse pepper steak and pat dry.
- 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.
- Add remaining oil to skillet and sauté onions, scallions, and mushrooms for 5 minutes.
- Add spinach and cook for 1 minute, until wilted.
- 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.
- 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
Pepper steak is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally used instead of beef. You can make yourself instead of having the butcher do it for you. There is not much call for it in Israel. You can call MATAM (Rav Rubin, BDatz Mehadrin) who are Americans that can cut and season any cut of meat you want. They are at 8 Agripas St (near Machne Yehuda) and they make deliveries. Really nice and accommodating people. American style hot dogs and delicious kishke. Shabbat Shalom. Going to order this for Sunday
I don’t think there is an exact equivalent, best to ask your butcher for something that will work well in a stir fry type preparation.
What is a pepper steak in Israel?
great enJOY!
In actuality green onions are slightly mature scallions but even in cook speak (aka according to the publishing house editors of my book and more commonly in the US) the terms are interchangeable. I mean scallions here although either work and if you want more info on the nuances check out this link: http://www.buzzle.com/articles/scallions-vs-green-onions.html
Grrrreat catch! really both (meaning either or 🙂 work well in this recipe!!!
Looks amazing!! But scallions and green onions are 2 different things. This looks like green onions to me. Can you elaborate on the difference between green onions and scallions?
Just seen the comment from HA will try it thanks sounds so yummy this
Sorry again what do i substitute White Wine with
thanks
Curious… your recipe says use white wine, yet your video uses red wine… thoughts?
just double the rice vinegar. you may need to add 1 additional TBS of sugar – give it a taste and see.
let us know what you think
totally agree!
What can I use instead of wine?
Delicious! A one-dish meal but formal enough for yom tov.
YAY thanks so much — so happy you liked!
B”H Loved the recipe, so simple and delicious. We had this one night in our Sukkah, everyone loved it. A definite keeper!
This recipe sounds like something I already make but I’d love to try this recipe to see the difference.