Beef Sukiyaki Hot Pot

• 14 oz beef tenderloin
• 4 None shallots, thinly sliced
• 1/4 None Chinese cabbage, sliced
• 4 oz fresh shiitake mushrooms
• 4 oz oyster mushrooms
• 4 None green onions, cut into 2-inch lengths
• 4 oz enoki mushrooms, trimmed, separated
• None None FOR THE SAUCE
• 1 cup dashi stock
• 1/2 cup mirin
• 1/2 cup sake
• 1/3 cup soy sauce
• 1/4 cup sugar

1. Using a sharp knife, trim the fat off the beef tenderloin. Set aside. Thinly slice meat.
2. Heat a large saucepan on medium-high heat. Fry trimmings 4-5 mins, rendering the fat.
3. Sear beef in the same pan, 30 seconds each side. Push meat to one side. Arrange shallots, cabbage, shiitake mushrooms, oyster mushrooms and green onions in pot, keeping each separate.
4. For the sauce, mix all ingredients in a medium bowl.
5. Add sauce to pan and cover. Bring to a boil. Cook 3-4 mins. Add enoki mushrooms to hot broth. Serve immediately.

beef tenderloin, shallots, chinese cabbage, shiitake mushrooms, oyster mushrooms, green onions, enoki mushrooms, dashi stock, mirin, sake, soy sauce, sugar

Taken from recipes-plus.com/api/v2.0/recipes/33846 (may not work)