Recipes Beef Sukiyaki Noodles 5.0 (4,239) Add your rating & review In ancient Japan, farmers often used a plow (suki) for grilling (yaki) meat. Thus, sukiyaki was born. In her riff on that dish, Hiroko Shimbo sears thinly sliced beef in a wok until it's tender, then mixes it with onions, mushrooms, tofu, watercress and fettuccine. Affordable Meat Recipes By Hiroko Shimbo Updated on December 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Total Time: 30 mins Yield: 4 Ingredients 1/2 pound dried fettuccine 1/4 cup plus 2 tablespoons soy sauce 1/4 cup plus 2 tablespoons sake 1/4 cup plus 2 tablespoons water 2 tablespoons sugar 2 tablespoons vegetable oil 3/4 pound beef sirloin, thinly sliced across the grain and cut into 2-inch lengths Salt 1 medium sweet onion, cut into 1/2-inch wedges 8 large shiitake mushrooms, caps only, quartered 3 scallions, cut into matchsticks 1 bunch of watercress, thick stems discarded 1/2 pound (about 1/2 block) firm tofu, cut into 1-inch cubes Directions In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm. Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 tablespoon of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve. Suggested Pairing Medium-bodied red, such as a Shiraz from Australia. Rate it Print