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Beef Sukiyaki with Noodles


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Beef Sukiyaki with Noodles


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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.


  • Prep Time : 9 min
  • Cook Time : 15 min
  • Ready Time : 24 min


8 Servings


  • 1 cup soy sauce
  • 1/2 cup white wine
  • 1/2 cup seasoned rice vinegar
  • 4 tablespoons sugar
  • 2 pounds pepper steak strips
  • 3 tablespoons 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 3/4 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.


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.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




15 Responses to Beef Sukiyaki with Noodles

  1. This recipe sounds like something I already make but I’d love to try this recipe to see the difference.

  2. avatar says: mushi

    B”H Loved the recipe, so simple and delicious. We had this one night in our Sukkah, everyone loved it. A definite keeper!

  3. avatar says: kne

    Delicious! A one-dish meal but formal enough for yom tov.

  4. avatar says: HA

    What can I use instead of wine?

    • just double the rice vinegar. you may need to add 1 additional TBS of sugar – give it a taste and see.

  5. avatar says: Paul S

    Curious… your recipe says use white wine, yet your video uses red wine… thoughts?

    • Grrrreat catch! really both (meaning either or :-) work well in this recipe!!!

  6. avatar says: Janine

    Sorry again what do i substitute White Wine with

  7. avatar says: Janine

    Just seen the comment from HA will try it thanks sounds so yummy this

  8. avatar says: Deena

    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?

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