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.
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- Prep Time
- 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
- 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