Shabu Shabu

• 1 1/2 pounds beef top sirloin, thinly sliced into 1x2-inch strips, or more to taste
• 12 young spinach leaves, sliced
• 12 shiitake mushrooms, sliced
• 1 (8 ounce) can sliced bamboo shoots, drained
• 8 leaves Chinese cabbage, sliced
• 8 spring onions, cut into 2-inch pieces
• 2 (12 ounce) packages tofu, drained and cut into 1-inch cubes
• Dipping Sauce:
• 1/2 cup soy sauce
• 1/2 cup lemon juice
• 1/2 cup low-sodium chicken broth
• 4 cups low-sodium chicken broth

1. Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
2. Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
3. Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
4. Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.

beef top sirloin, young spinach leaves, shiitake mushrooms, bamboo shoots, chinese cabbage, onions, dipping sauce, soy sauce, lemon juice, chicken broth, lowsodium

Taken from www.allrecipes.com/recipe/267619/shabu-shabu/ (may not work)