Beef with vegetables "Sukiyaki"

Ingredients:

• 700 g beef tenderloin from the upper thigh (trim excess fat and cut into strips)
• 300 g of thinly sliced ​​mushrooms (pre-wash and cut off the stems)
• 450 g tofu, diced into small cubes
• 300 g of chopped spinach (wash and trim the stems)
• 225 g bamboo shoots, cut into strips
• 700 g of boiled, cooled and cut into 3 pieces shirataki noodles
• 90 ml peanut butter plus 90 ml.
• 110 g soy sauce
• 2 tbsp. granulated sugar
• 10 green onions, cut into 2.5 cm strips (pre-wash and trim the ends)
• 300 g peeled and diced Spanish onions
• 300 ml mirin (available at Asian markets)

Preparation:

1. Heat 90 ml of peanut oil in a wok. Add the beef strips and stir-fry briefly until browned. Season with soy sauce and sugar, then remove from heat.
2. Wash the wok and heat the remaining 90 ml of peanut oil. Add the green onions, onions, mushrooms, tofu, spinach, and bamboo shoots. Stir-fry briefly for about 2 minutes. Add the mirin and noodles and return the meat to the pan. Cook for another minute, until the ingredients are heated through and combined.
   
   Transfer the meat and vegetables to a warmed dinner plate and serve immediately.