Cut the onion into thin vertical wedges, carrots and courgettes into stripes. Wash and slice the mushrooms.
Cut the tenderloin into 1-2 cm slices.
Cook the noddles and drain them well.
Serve all ingredients separately into serving plates.
The guests should take the ingredients, put them on the ollar stone and cook them. Season with beaten egg and soya sauce.
Sukiyaki
Serves two:
300g beef tenderloin
250g fresh mushrooms
100g soya sprouts
4 carrots
2 courgettes
200g rice noodles
2 eggs
soya sauce