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Shabu Shabu
This Japanese-style soup is fun and delicious. Mix shredded cabbage and carrots, chopped green onions, fresh basil leaves, kelp noodles, finely sliced mushrooms, garlic, and ginger, and set aside in a bowl. Make a beef broth with trimmings of steak while you are slicing paper-thin steak (best done when steak is still slightly frozen). Add wheat-free soy sauce and sesame oil to sliced beef and marinate at room temperature for about thirty minutes. Strain broth and place in a pot that can be heated at the table (either a candle warmer or electric hot plate). Keep the broth near boiling during dinner. Add some of the vegetables and noodles to the broth and then dip pieces of beef into broth, picking up veggies and noodles with the beef. Keep adding vegetables and noodles throughout the dinner. When finished eating the beef, serve the remaining vegetable soup in bowls.
