Beef and Veggie Shabu Shabu

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 6 -8
  • 2
    lbs well-marbled sirloin or 2 lbs prime beef, sliced paper thin
  • 12
    fresh shiitake mushrooms, brushed clean, trimmed and cut in half if large
  • 8
    green onions, included tops, cut diagonally into 1 1/2 -inch lengths
  • 12
    small napa cabbage, cut into 2-inch pieces
  • 12
    small spinach leaves
  • 1
    lb firm tofu, cut into 1 1/4 -inch cubes
  • 6
    ounces udon noodles, cooked and drained
  • 12
    cup finely chopped green onion, including tops, for garnish
  • dipping sauces
  • teriyaki sauce or peanut sauce
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DIRECTIONS

  • Fill an electric wok or fondue pot two-thirds full of broth. Bring to a boil. Reduce heat and simmer gently for 2 minutes.
  • Meanwhile arrange beef slices, mushrooms, green onion pieces, cabbage, spinach and tofu on a platter and place at the table. Set out sauces in small bowls.
  • Place pieces of mushroom, green onion pieces and cabbage on skewers or forks. Cook in broth 1 to 2 minutes. Add meat, spinach and tofu. Cook 2 more minutes. Remove from broth and dip in desired sauce before eating.
  • When diners have had their fill of meat and vegetables, add noodles to broth and heat through. Sprinkle with chopped green onions. Ladle noodles and broth into soup bowls.
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