Shabu Shabu Steak & Noodles

By by Greenpan
Images
Shabu Shabu Steak & Noodles
Serves
Makes 4 servings
Ingredients
  • 14 oz lean rump steak, trimmed of fat
  • Radishes
  • 7 oz shiitake or chestnut mushrooms, sliced
  • 7 oz bok choy, sliced
  • 8 spring onions, finely shredded
  • 7 oz bean sprouts
  • 10½ oz fine egg noodles
  • 1 teaspoon toasted sesame oil
  • 6 cups vegetable stock
  • 2 tablespoons fish sauce

  • For the chili dipping sauce:
  • 8 tablespoons shoyu (Japanese soy sauce)
  • 2 tablespoons lemon juice
  • 2 tablespoons chili sauce, or to taste
  • 2 spring onions, finely chopped


Procedure
Wrap the beef in plastic wrap and place the package flat in the freezer for 50 minutes or until partially frozen. Arrange radishes with the mushrooms, bok choy, spring onions and bean sprouts on plates. Cover with cling film and chill until required.

Take a sauce pan with water and put it on the burner. Press ’Start’, press ’Boil’, press time button twice and press the + button until 3 minutes is set. Cook the noodles for 3 minutes Drain, toss in the sesame oil and set aside in a serving bowl.

Remove the beef from the freezer and cut it across the grain into wafer-thin slices. Arrange on the plates next to the vegetables. Keep covered and chilled until ready to serve.

Mix the ingredients for the dipping sauce and pour into 4 small serving bowls. Set aside. In the wok, heat the stock until boiling, and then add the fish sauce. Keep at a steady simmer. Let each person put a few mushroom slices, radish, spring onions, bean sprouts and slices of meat into the stock and cook for 30 to 60 seconds, then add some bok choy and noodles and cook for another 30 seconds. Use a draining spoon to transfer the noodles, meat and vegetables to individual serving bowls. Dip in sauce. Continue in this way until all the ingredients have been cooked, then ladle the stock into the serving bowls. Season to taste with any remaining dipping sauce and drink as a soup.

Shabu Shabu Steak & Noodles

By by Greenpan
Serves
Makes 4 servings
Ingredients
  • 14 oz lean rump steak, trimmed of fat
  • Radishes
  • 7 oz shiitake or chestnut mushrooms, sliced
  • 7 oz bok choy, sliced
  • 8 spring onions, finely shredded
  • 7 oz bean sprouts
  • 10½ oz fine egg noodles
  • 1 teaspoon toasted sesame oil
  • 6 cups vegetable stock
  • 2 tablespoons fish sauce

  • For the chili dipping sauce:
  • 8 tablespoons shoyu (Japanese soy sauce)
  • 2 tablespoons lemon juice
  • 2 tablespoons chili sauce, or to taste
  • 2 spring onions, finely chopped


Procedure
Wrap the beef in plastic wrap and place the package flat in the freezer for 50 minutes or until partially frozen. Arrange radishes with the mushrooms, bok choy, spring onions and bean sprouts on plates. Cover with cling film and chill until required.

Take a sauce pan with water and put it on the burner. Press ’Start’, press ’Boil’, press time button twice and press the + button until 3 minutes is set. Cook the noodles for 3 minutes Drain, toss in the sesame oil and set aside in a serving bowl.

Remove the beef from the freezer and cut it across the grain into wafer-thin slices. Arrange on the plates next to the vegetables. Keep covered and chilled until ready to serve.

Mix the ingredients for the dipping sauce and pour into 4 small serving bowls. Set aside. In the wok, heat the stock until boiling, and then add the fish sauce. Keep at a steady simmer. Let each person put a few mushroom slices, radish, spring onions, bean sprouts and slices of meat into the stock and cook for 30 to 60 seconds, then add some bok choy and noodles and cook for another 30 seconds. Use a draining spoon to transfer the noodles, meat and vegetables to individual serving bowls. Dip in sauce. Continue in this way until all the ingredients have been cooked, then ladle the stock into the serving bowls. Season to taste with any remaining dipping sauce and drink as a soup.