Teppanyaki Recipe

Ingredients :

350 g Scotch fillet, partially frozen
4 small Slender eggplants (aubergines)
100 g Fresh shiitake mushrooms
100 g Small green beans
6 Baby yellow or green squash
1 Red or green pepper (capsicum), seeded
6 Spring onions, outside layer removed
200 g Can bamboo shoots, drained
1/4 cup Cooking oil
Sesame seed sauce, to serve

Method :

• 
  Slice the steak into very thin pieces.
• 
  Place the meat slices in a single layer on a large serving platter and season thoroughly with plenty of salt and freshly ground pepper. Set aside.
• 
  Trim the ends from the eggplants and cut the flesh into long, very thin diagonal slices.
• 
  Trim any hard stems from the mushrooms.
• 
  Top and tail the beans.
  if the beans are longer than about 7cm, cut them in half.
• 
  Quarter, halve or leave the squash whole, depending on the size.
• 
  Cut the pepper into thin strips and slice the spring onions into lengths about 7 cm long, discarding the tops.
• 
  Arrange all the vegetables in a separate bundles on a plate.
• 
  When the diners are seated, heat an electric grill or electric frying pan until very hot, and then lightly brush it with the oil.
• 
  Quickly fry about a quarter of the meat, searing on both sides, and then push it over the edge of the pan.
• 
  Add about a quarter of the vegetables and quickly stir-fry, adding a little more oil as needed.
• 
  Serve a small portion of the meat and vegetables to the diners, who will dip the food into a sauce of their choice.
• 
  Repeat the process with the remaining m eat and vegetables, cooking in bathes as extra helpings are required.
• 
  Serve with steamed rice.