| 1 |
Slice the steak into very thin pieces (this is very easy to do if the steak is partially frozen). Mark a large cross on each slice of meat. Place the slices in a gingle layer on a large serving platter and season thoroughly with plenty of salt and freshly ground pepper. Set the meat aside while the vegetables are being prepared, |
| 2 |
Trim ends from the eggplants and cut the flesh into long, very thin diagonal slices. Trim any hard stems from the mushrooms, and trim ends of the beans. If the beans are longer than about 2-3/4 inches, cut them in two. Quarter or halve the squash, or leave whole, depending on the size. Cut the bell pepper into thin strips and slice the green onions into lengths about 2-3/4 inches long, discarding the tops. Trim the bamboo shoot slices to a similar size. Arrange all the vegetables attractively in separate bundles on a serving plate. |
| 3 |
When the guests are seated, heat an electic grill or electirc frying pan until very hot, and then lightly brush it with the oil. Quickly fry about a quarter of the meat, searing on both sides, and then push it over to the edge of the pan. Add about a quarter of the vegetables to the grill or pan and quickly stir-fry, adding a little more oil as needed. Serve a small portion of the meat and vegetables to guests in individual servings. The food should be dipped into a sauce of their choice, and then eaten. Serve with steamed rice. |
| 4 |
Repeat the process with the remaining meat and vegetables, cooking in small batches as extra helpings are requested. |
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