Ingredients:

350 g
4

100 g
100 g
6
1
6
210 g
1/4 cup

scotch fillet, partially frozen
small ladyfinger
eggplants, cut into thin diagonal slices
fresh shiitake mushrooms, trim
baby green beans
baby yellow or green squash, quarter or halve
red or green capsicum, seeded & cut to thin strip
spring onions, cut into 7 cm long
canned bamboo shoots, drained
light vegetable oil
soy and ginger dipping sauce or sesame seed dipping sauce

Method:

1. Slice the partially frozen steak into very thin pieces. Mark a large cross on each slice of meat. Place the slices in a single 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 and arrange attractively in separate bundles on a serving plate.

2. Heat an electric grill or electric 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 with dipping sauce and steamed rice.

3. Repeat the process with the remaining meat and vegetables.