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  • 24 ounces beef tenderloin
  • 1 Leek
  • 2.333 cups shiitake mushrooms
  • 2.333 cups enaki Mushrooms
  • 1 chinese Cabbage
  • 1 Shungiku
  • 1.5 cups firm Tu
  • 8 ounces cellophane noodle
  • 2 soy sauce
  • 4 egg yolks
  • 0.5 cup Beef suet
  • 4 granulated sugar
  • 3 wine vinegar
  • 1.333 cups vegetable stock
  1. Rinse the tenderloin and pat dry with paper towels

  2. Wrap beef in plastic wrap and seal in aluminum foil

  3. Place in the freezer for at least 2 hours

  4. Clean the mushrooms and carve a star design into the shiitake tops, if desired

  5. Clean and separate the Chinese cabbage, cutting away any tough stalks

  6. Rinse the Shungiku and spin dry in a salad spinner

  7. Cut the tofu into bite-size triangles

  8. Arrange vegetables attractively on a serving platter, leaving room for the noodles

  9. Bring a pot of water to a boil

  10. Remove from heat source and add the noodles; let the noodles sit for about 10 to 12 minutes

  11. Drain and cool

  12. Arrange on platter with vegetables

  13. In a small bowl, combine soy sauce and egg yolks, whisking to incorporate

  14. Divide between each place setting

  15. Remove meat from freezer, using a slicing machine or extremely sharp knife slice the beef as thinly as possible

  16. Arrange the meat in a circular fashion on a serving platter

  17. Place a pan on a hot chafing dish

  18. Melt a small amount of beef suet and cook a few slices of beef to desired doneness

  19. Move sliced beef to the edge of the pan and add some vegetable

  20. Season with soy sauce mixture, sugar, vinegar and a sprinkling of vegetable broth

  21. Simmer briefly and serve with cooked beef

  22. Repeat the process until all the beef and vegetables are cooked

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