Arrange the following ingredients on a large serving platter and place on the table.

4 oz. beef suet
2 lbs. tenderloin of beef sliced very thin
12 scallions cut in 2 inch lengths
1/2 Chinese cabbage cut in 2 inch lengths
1/2 lb. fresh spinach, cut in 1 inch strips
2 c. shirataki
12 lg. mushrooms
12 pieces of tofu in 1 inch cubes
1 can of bamboo shoots cut in large bite size

SAUCE:

1/2 c. shoyu (soy sauce)
1/4 sake (Japanese wine)
1/3 c. sugar

To prepare sauce, mix shoyu, sugar and sake. Pour into small pitcher and set aside. Cut suet into small pieces and place in hot fry pan. Place meat in hot fry pan. As soon as one side is turns color, turn and brown other side lightly. This takes but a minute since the thin beef is most delicious when left as rare as possible. Add enough sauce to cover bottom of fry pan. Place all other ingredients on top of beef. Cook briefly, and with tongs or chopsticks transfer beef to top of vegetables. Do not stir. Continue to cook gently over a medium fire until vegetables are just tender. Start eating with bowls of hot rice.