Beef Shabu-Shabu

• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely shredded fresh ginger
• 2 teaspoons minced fresh garlic
• 2 tablespoons orange marmalade
• 1/2 cup fresh lime juice plus 2 limes cut in half from top to bottom
• 1/4 cup tamari
• 4 1/2 cups chicken stock
• 2 tablespoons hoisin sauce
• Salt and ground pepper to taste
• 1 pound beef tenderloin, all exterior fat and nerve trimmed off and sliced paper-thin by your butcher
• 20 whole fresh Thai basil leaves plus 10 leaves roughly chopped
• 1 cup bean sprouts

1. In a medium saucepan over low heat, warm oil.
2. Add ginger and garlic, and saute until fragrant, about 1 minute.
3. Stir in orange marmalade, 1/4 cup lime juice, tamari, chicken stock, and hoisin sauce, increase heat to medium-high, and cook 10 minutes.
4. Season to taste.
5. Pile beef slices in 4 large soup bowls.
6. Place 5 basil leaves in each bowl.
7. Reheat broth until it is boiling hot, add 1/4 cup lime juice and chopped basil, and then fill bowls with broth.
8. Garnish each bowl of soup with a small mound of bean sprouts and serve with lime halves on the side.

extra virgin olive oil, fresh ginger, fresh garlic, orange marmalade, lime juice, tamari, chicken stock, hoisin sauce, salt, beef tenderloin, basil, bean sprouts

Taken from www.cookstr.com/recipes/beef-shabu-shabu (may not work)