Last updated: 20 May 2010

Shabu-shabu steak

Recipe by: Norma MacMillan | Photo by: Reader's Digest

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Prep: 1 hour 50 mins Cook: 1 hour 30 mins
Serves: 4

This Japanese-style one-pot meal is great fun as a sociable dinner party dish, but it is also simple enough to serve as a midweek meal. Meat and vegetables are cooked briefly in stock, then the delicious stock is served as a soup at the end of the meal, so maximum vitamins and minerals from the ingredients are retained.

Recipe provided by:

Reader's Digest | Meat Classics

Ingredients
(See nutrition)

400 g (14 oz) lean rump steak, trimmed of fat

10 cm (4 in) piece white radish (mooli or daikon)

200 g (7 oz) shiitake or chestnut mushrooms, sliced

200 g (7 oz) pak choi, sliced

8 spring onions, finely shredded

200 g (7 oz) bean sprouts

300 g (10½ oz) fine Chinese egg noodles

1 tsp toasted sesame oil

1.2 litres (2 pints) vegetable stock

2 tbsp fish sauce

Chilli dipping sauce

8 tbsp shoyu (Japanese soy sauce)

2 tbsp lemon juice

2 tbsp chilli sauce, or to taste

2 spring onions, finely chopped

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Preparation method

Wrap the beef in cling film and place the package flat in the freezer for 50 minutes or until partially frozen.

Meanwhile, peel the white radish and cut it across into thin slices, then cut into 2.5 cm (1 in) diamonds or triangles. Arrange with the mushrooms, pak choy, spring onions and bean sprouts on 4 individual plates. Cover with cling film and chill until required.

Cook the noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain, toss in the sesame oil and add to the plates.

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.

To serve, heat the stock until boiling, then add the fish sauce. Pour into a meat fondue pot or Mongolian fire pot set over a flame in the centre of the table and 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 30–60 seconds, then add some pak choy and noodles and cook for a further 30 seconds. Use a draining spoon to transfer the noodles, meat and vegetables to individual serving bowls. Mouthfuls held on chopsticks can be dipped into the 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.

Some more ideas

For a Japanese chicken ‘fondue’, use thinly sliced skinless boneless chicken breasts (fillets) in place of the beef. Cook for 1 minute before adding the vegetables. * For a milder dipping sauce, mix together 3 tbsp mirin (sweetened Japanese rice wine), 3 tbsp lemon juice, 120 ml (4 fl oz) rice vinegar and 4 tbsp shoyu.

Plus points

Pak choy, a leafy green Oriental cabbage, is a good source of vitamin C. The amount in this recipe provides per portion 31% of the recommended daily amount of vitamin C for an adult woman.

Each serving provides

B1, B2, B6, B12, C, E, folate, niacin * selenium * A