Keto-Friendly Japanese Sukiyaki: A Mouthwatering Paleo Lunch Experience
This recipe for Keto-friendly Japanese Sukiyaki is a delicious and easy-to-prepare lunch option perfect for anyone following a Paleo or gluten-free diet. With tender beef, rich broth, and vibrant vegetables, this dish offers mouthwatering flavors and beautiful plating to make it an unforgettable culinary experience.
Allergens
Gluten (for tamari soy sauce option), Soy (for regular soy sauce option)
Ingredients
- 1 lb (450g) thinly sliced beef sirloin
- 2 cups (480ml) organic beef broth
- 1 cup (240ml) mirin
- 1/2 cup (120ml) soy sauce (tamari for gluten
- free option)
- 2 tbsp (30g) granulated sugar substitute
- 1 large onion, thinly sliced
- 1 package (6oz or 170g) shiitake mushrooms, stems removed and caps sliced
- 1 cup (80g) thinly sliced napa cabbage
- 2 tbsp (30g) arrowroot flour for thickening (optional)
- Fresh ground black pepper to taste
- Green onions for garnish
Instructions
- In a large pot, combine the beef broth, mirin, soy sauce, and sugar substitute. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Add the sliced onion, mushrooms, and napa cabbage to the pot. Stir well, then cover and let it simmer for 5 minutes.
- Add the thinly sliced beef sirloin to the pot and cook for an additional 4 5 minutes or until the beef is cooked through.
- If desired, mix the arrowroot flour with a small amount of cold water to create a slurry. Slowly add it to the simmering mixture, stirring constantly until it thickens. Remove from heat.
- Season with fresh ground black pepper and garnish with green onions before serving. Enjoy your Keto friendly Japanese Sukiyaki!
Chef’s Insight
Adjust the sweetness of this dish by using more or less sugar substitute to taste.
Notes
Serve with cooked cauliflower rice or jasmine rice for those who don't follow a Paleo diet.