450 g (1 lb) thick rump steak
200 g (7 oz) Japanese rice noodles
15 ml (1 tbsp) shredded suet
200 g (7 oz) firm tofu, cut into cubes
8 shiitake mushrooms, hard stems trimmed
2 medium leeks, sliced into 2.5 cm (1 in) lengths
90 g (3 1/2 oz) baby spinach, to serve

For the stock
15 ml (1 tbsp) caster sugar
90 ml (6 tbsp) sake, Chinese rice wine or dry sherry
45 ml (3 tbsp) dark soy sauce
120 ml (4 fl oz) 2 cup water


method
1. Cut the steak into thin slices using a cleaver or sharp knife.

2. Blanch the noodles in boiling water for 2 minutes. Drain thoroughly and set aside.

3. Make the stock: mix together the sugar, sake, rice wine or dry sherry, soy sauce and water.

4. Melt the suet in a preheated wok. Add the steak and stir-fry for 2 - 3 minutes, or until cooked through but still pink.

5. Pour the stock over the beef.

6. Add the tofu, mushrooms and leeks and cook for 4 minutes, or until the leeks are tender.

7. Serve a selection of the different ingredients, together with a few baby spinach leaves, to each person.

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