Instructions

1. For this dish, choose well-marbeled steak – Scotch fillet is ideal.
2. Freeze the steak for an hour or until just firm enough to cut in very thin slices.
3. Wash and trim spring onions and cut into bite-size lengths using part of the green portion as well as the white.
4. Drain bamboo shoots and slice thinly.
5. Clean mushrooms and cut in halves or quarters according to size.
6. Peel and cut onions in eighths.
7. Wash bean sprouts and remove brown tails.
8. Wash Chinese cabbage and cut into bite-size pieces, discarding any tough leaves.
9. Cook Shirataki Noodles in boiling water for 2 minutes, drain and cut into short lengths.
10. Heat a heavy frying pan and rub over with beef suet until well greased.
11. Add half of each vegetable to the pan and fry on high heat for a minute or two until slightly soft.
12. Push to side of pan and add slices of meat in one layer.
13. When cooked on one side (this should not take long because meat is so thinly sliced) turn and cook other side.
14. Sprinkle with soy sauce, sugar and sake to taste, add a little stock to moisten all the meat and vegetables. mix in noodles and tofu (if used) and heat through.
15. Serve immediately, each person helping himself from the pan.
16. Traditionally, each diner breaks an egg into his bowl and beats it lightly with chopsticks, then dips the hot foood in it before eating, but some prefer to omit this step.
17. Serve hot white rice with this dish.
18. More ingredients are added to the pan and cooked only after the first batch has been eaten and guests are ready for second helpings.
19. Add more stock, sauce, sake and sugar to pan and simmer ingredients as required.