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Epicurious
Bon Appétit

Shabu-Shabu

To make the prep easier, buy pre-sliced meat and vegetables; they're sold at some Asian markets. If you can't find pre-sliced meat, ask your butcher to slice it for you. Improv: Substitute bok choy for the cabbage, and onions for the leeks.

3.8

(7)

Image may contain Bowl Food Dish Meal Soup Bowl Lunch Plant and Stew
Shabu-ShabuNgoc Minh Ngo

Ingredients

12 to 16 ounces rib-eye steak, cut into 1/8-inch-thick slices
2 cups Napa cabbage, cut into bite-size pieces
4 large shiitake mushrooms, stemmed, quartered
2 leeks (white and pale green parts only), cut diagonally into 1/2-inch-thick slices
1 12-ounce container extra-firm tofu, cut into 1-inch cubes
2 cups fresh spinach leaves

To serve

Ponzu*
Sesame sauceepi:recipelink</epi:recipelink>
Momiji oroshiepi:recipelink</epi:recipelink>
*Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.

Preparation

  1. Step 1

    Arrange steak on large platter, then cover with plastic wrap and refrigerate.

    Step 2

    Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.

    Step 3

    In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove.

    Step 4

    Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds.

TagsSoupSoup/StewRib Eye SteakSteakBeefMeatNapa CabbageCabbageLeafy GreensVegetableShiitake MushroomMushroomTofuSpinachMainDinnerDairy FreeGluten FreeNut FreeVeganQuickWeeknight MealsEasySimmerBon Appétit
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