6 cups Beef Stock
½ cup light soy sauce
1/1 cup beer
2 teaspoons sugar
¼ teaspoon freshly ground Szechuan or black pepper
½ teaspoon salt
2 cups sliced fresh mushrooms
2 bunches green onions, cut in ½-inch pieces
1 cup sliced bamboo shoots
1 cup sliced Chinese cabbage or bok choy* *
1 ½ pounds lean beef sirloin or rib eye steak, cut in paper-thin slices
1. Mix stock, soy sauce, beer, sugar, pepper, and salt in a 3-quart saucepan. Boil 3 minutes. Simmer vegetables in stock mixture until vegetables are just tender (about 5 minutes) . Divide vegetables among 6 shallow bowls; keep warm in oven.
2. Cook half the beef slices in the simmering stock mixtureuntil rare to medium done (2 to 4 minutes). Divide meat among bowls. Cook remaining meat; divide among bowls. Serve hot stock mixture over meat and vegetables or in individual bowls for dipping.
6 SERVINGS