Beef sukiyaki with cabbage and mushrooms

Ingredients

for 4 servings

• Sliced beef steak300 g (10.6 oz)
• Chinese cabbage150 g (5.3 oz)
• Mushrooms120 g (4.2 oz)
• Tamari30 g (1.1 oz)
• Erythritol10 g (0.4 oz)
• Chicken stock150 g (5.3 oz)
• Ghee15 g (0.5 oz)

Directions

1. Melt the ghee in a casserole or sauté pan over medium-high heat, then sear the sliced beef for 2 to 3 minutes until colored.
2. Pour in the tamari, the erythritol and the chicken stock, then bring to a simmer, stirring to dissolve the erythritol.
3. Add the shredded cabbage and the mushrooms, then simmer for 8 minutes over medium heat until the vegetables are tender.
4. Adjust the seasoning if needed.
5. Divide the beef, the vegetables and the fragrant broth between two bowls, then serve piping hot.