Ingredients
1 lb fillet steak (beef tenderloin)
9oz tofu, cut into 1.5cm cubes
7oz sugar snap peas or green beans sliced diagonally in half
1 bunch purple spring onions, sliced diagonally into 2.5cm pieces
juice of 1 lime
small bunch of cilantro, chopped
lime wedges and boiled jasmine and wild rice, to serve

For the marinade
Small fresh root ginger, peeled and finely chopped
1 garlic clove, crushed
1 tbsp wholegrain mustard
4 tbsp soy sauce
1 tbsp sesame oil

For the warishita stock
2 tbsp brown sugar
3 tbsp mirin or sweet sherry
½ cup soy sauce
½ cup vegetable stock

Directions
1. Place the fillet steak between tow pieces of baking parchment and beat out with a meat bat or rolling pin until thin. Cut into bite size strips.
2. In a large bowl, place all the marinade ingredients, add the beef and tofu. Toss them together and set aside.
3. Mix the warishita stock ingredients together in a bowl, heat a small wok until very hot, and then transfer to a burner at the table.
4. Add the marinated beef and tofu to the hot wok and cook for a few seconds on each side, turning with tongs or longchopsticks.
5. Add the warishita stock and the vegetables to the wok and cook for a few minutes, or until tender, then add the lime juice and cilantro. Spoon the marinade into individual dipping saucers.
6. Diners help themselves from the wok with their chopsticks and eat the sukiyaki dipped in the marinade and served with lime wedges and bowls of jasmine and wild rice.