Japanese Shabu Shabu Bee Soup

• 200g Beef Shabu Shabu cuts
• 1 litre beef stock
• 1 tbsp sweet chilli sauce
• Chinese cooking wine
• 200g udon noodles
• 100g button mushrooms, sliced
• 4 spring onions, sliced diagonally
• 1 carrot, cut into very thin sticks
• 2 cup fresh bean sprouts
• 2 tbsp fried shallot

PREPARATION

1. Place beef stock in a large saucepan over medium heat and bring to the boil.
2. Reduce heat to simmer and add chilli sauce, cooking wine, noodles, mushrooms, spring onions and carrots. Simmer for three minutes until vegetables are soft.
3. Add Beef Shabu Shabu, stir and remove from heat immediately.
4. Place bean sprouts in large soup bowls and pour soup over.
5. Serve with rice or Japanese udon.