For best results use Certified Angus Beef^® brand

Hot Pot (Shabu Shabu)

1 pound Certified Angus Beef^® bottom round, sliced 1-inch wide by1/8-inch thick
2 quarts low-sodium beef stock
2 cups water
2 tablespoons white miso paste
2 tablespoons soy sauce
1 pack (.5-ounce) dried mushrooms
1 piece ginger root (2-inch), smashed
2 teaspoons kosher or sea salt
2 cups thinly sliced carrots
2 cups thinly sliced daikon radish
6 stalks bok choy, sliced, greens and whites separated
2 cups sliced Napa cabbage
4 ounces fresh shiitake mushrooms, sliced

In a medium stockpot combine stock, water, miso, soy sauce, dried mushrooms, ginger and salt. Bring to a boil, reduce heat to low and simmer 30 minutes to 1 hour. Using tongs, remove smashed ginger segment.
Add carrots, daikon and white bok choy to broth and simmer 5 minutes.
Stir in bok choy greens, cabbage and sliced mushrooms; simmer an additional 3 minutes.
Stir in beef, simmer at least one minute before serving.