Sukiyaki-Low FODMAP

Serving Size: 8

This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a traditional meal.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time40

Recipe Serving Size8

Cooking Tools Required

12-inch skillet

Ingredients

1 tablespoon avocado oil
1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
3 head bok choy cut crosswise into 1 ½ inch strips
1 bunch fresh spinach cut into 2 inch lengths

Optional:

4 egg

COOKING BROTH (Konbu Stock)

1 6-inch piece kelp or nori available at Asian market
1 ½ cup water
1 cup gluten free soy sauce
1 cup mirin

Instructions

Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce and mirin. Bring to a boil.
Add the tofu, shirataki noodles, and bok choy. Bring to a boil again and add reserved beef and spinach. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.

Reheating Instructions

Heat in the microwave on medium-high power until heated through.

Nutrition