Beef Sukiyaki with Noodles

The meat must be very thinly sliced for this dish. Ask your butcher to slice it for you with a slicing machine, or put it into the freezer for at least 30 minutes or up to 1 hour and then slice it yourself. Firming it up in the freezer makes cutting very thin, uniform slices easier.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Beef Sukiyaki with Noodles
Review 1 for Beef Sukiyaki with Noodles
5 out of 5
5 out of 5
mommyof2angels
,Cupertino
,Ca
Cupertino, CA
January 4, 2015
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Authentic and Flavorful!
January 4, 2015
My husband and I thought this recipe was wonderful! There's a bit of preparation involved but once you prepare the veggies, the cooking is pretty quick. As the recipe notes, it's important to have the beef thinly sliced. We had the butcher thinly slice the beef with a machine. This was the first time I used the cellophane noodles. Make sure you buy the dry saifun bean threads. At first I bought the wrong noodle so I had to go back to the store to buy the right ones ;) This tasted just like the Sukiyaki I've had at fine Japanese restaurants. Smells wonderfully fragrant and taste delicious!
Pros: Yield, Easy, Healthy, Impressive, Will Make Again
Review 2 for Beef Sukiyaki with Noodles
5 out of 5
5 out of 5
Always220
,Chester
,CT
March 15, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Sukiyaki stew
March 15, 2012
I visited Japan in the past and was astounded by the wonderful beef stew known as sukiyaki but when I came back to the states I kept searching for a way to eat the delicious stew once again. Luckily this recipe stays very close to the original flavor so that I may eat it again.
Pros: Quick, Good Value, Easy, Adaptable, Will Make Again