Name: Shabu-Shabu
Yield: 4 Servings
Ingredients: 12 to 16 ounces rib-eye steak, cut into 1/8-inch-thick slices; 2 cups Napa cabbage, cut into bite-size pieces; 4 large shiitake mushrooms, stemmed, quartered; 2 leeks (white and pale green parts only), cut diagonally into 1/2-inch-thick slices; 1 12-ounce container extra-firm tofu, cut into 1-inch cubes; 2 cups fresh spinach leaves; 8 cups water

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This shabu shabu recipe makes for a great main course at dinner parties.

Recipe notes