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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs lean boneless beef sirloin, fat trimmed and cut across the grain into 1/4 inch thick slanting slices |
1 1/2 lbs boneless skinless chicken, cut across the grain into 1/4 in thick slices |
1 lb carrot, cut into 1/4 in thick slanting slices |
3/4 lb cauliflower, cut into flowerets each floweret cut in half lengthwise |
6 -8 green onions, including tops cut into 2-in lengths |
1/2 lb fresh shiitake mushrooms or 1/2 lb button mushroom cap, cut into 1/4-inch thick slices |
1 lb spinach or 1 lb watercress, stems removed |
6 -8 cups hot cooked rice |
8 cups beef broth |
1 egg |
2 tablespoons rice wine vinegar |
1/4 teaspoon dry mustard |
1 cup vegetable oil |
1/2 cup sour cream |
2 tablespoons soy sauce |
2 tablespoons mirin or 2 tablespoons dry sherry |
1/3 cup beef broth |
Directions:
1. Arrange beef, chicken, vegetables, and tofu on trays; place next to wok in center of the table.
2. Prepare Mizutaki sauce; pour into 6 small bowls. Fill 6 more bowls with rice.
3. Place an electric wok in the center of the table.
4. Pour broth into wok and bring to a boil; adjust heat to keep broth simmering.
5. Let guests fill wok with some of each food, starting with the slower-cooking carrots and cauliflower and ending with meats.
6. Cover wok; let food simmer until chicken is no longer pink in the center; 3-5 minutes.
7. Uncover wok, let guests remove portions a bit at a time.
8. Dip each bite in Mizutaki sauce, then eat with rice.
9. As wok is emptied, let guests add more food and cook to taste.
10. At the end of the meal, add the broth to sauce cups; stir broth and sauce together, then sip mixture as soup.
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