Vegetarian “Beef” Sukiyaki

Sukiyaki, although not mine.

Sukiyaki, although not mine. This one's prettier.

It’s been a Swank diet week here in the Two Bites kitchens. We’re attempting to eat healthier, and for the most part we’re succeeding.  We just need to stop eating out on the weekends, and stick to the menu we keep during the week.  Of course that doesn’t always work when you have a stack of “Buy One Get One” brunch coupons and gift cards for LEYE (Lettuce Entertain You) stacking up on your breakfast bar.  We love eating healthy, but we love a cheap meal out even more.

I spent the morning yesterday making another recipe from the Multiple Sclerosis Diet Cookbook I mentioned yesterday.  Again, you can use real beef as the original recipe calls for, but I swapped out the proteins with some Trader Joe’s Beef-less strips.  For a recipe that doesn’t require any herbs or spices, it’s a pretty tasty dish.

Vegetarian “Beef” Sukiyaki


  • 2 Tbsp oil
  • 1 1/2 lbs (3 packages) Trader Joe’s Beef-less strips, cut into slices
  • 4 oz sliced Shiitake mushrooms
  • 4 oz (1 can) sliced bamboo shoots
  • 2 medium onions, sliced
  • 1/2 cup dry white wine
  • 1/2 cup soy sauce
  • 1/2 pound extra firm tofu, pressed of water and cut into cubes
  • 1/2 cup green onion, cut into 1-inch pieces
  • 2 cups cooked brown rice

Heat the large skillet or wok on high heat.  Add oil.  When oil begins to sizzle drop in the “beef” and brown, cooking 2-3 minutes.  Add mushrooms, bamboo shoots, and onion.  Stir-fry for 5 minutes, turning vegetables frequently.  When onions begin to soften add the wine and soy sauce.  Add the tofu and green onion cooking for 1 minute.  Serve over the rice.  Serves 6.

This entry was posted in Asian, health, multiple sclerosis, recipes, vegetables, vegetarian. Bookmark the permalink.

1 Response to Vegetarian “Beef” Sukiyaki

  1. Pingback: How To Slow Roast Beef In OvenFood Preparation

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