Pasta dishes are simply always delicious!
Rinse all fresh vegetables except the mushrooms and blanch briefly al dente in salted water. Remove and cut into pieces exactly 4 cm long. The glass noodles also make in the vegetable soup briefly and then rinse cooled. Lightly grease a frying pan of 30 cm diameter. Place the blanched vegetables in the cold frying pan (alternating them). Arrange the fresh mushrooms and the glass noodles in the frying pan as well. This should create an even work surface.
Cover this with a stock made of sake, soy sauce and a tiny bit of vegetable soup. Make sure that the stock has cooled completely after cooking. Cut the rump steak into very thin slices ( tip: freeze for 1 hour before cutting, then it is easier to slice thinly). Spread evenly over the vegetables covered with stock. Either put it in a cool place until the guests arrive or put it on the stove and let it bubble up very briefly.
Due to the rising heat, the thin slices of rump steak are cooked on the spot. As a dip, Peter Brassel recommends stirring about 5 tablespoons of soy sauce with a little bit of wasabi (green horseradish). Of course, this dish is served with a side dish of rice, preferably long grain fried rice. Add chopped spring onions and finely chopped fresh peppers and a beaten egg to the fried rice during frying.
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