Teppanyaki

• Slice partially frozen steak into very thin spieces.
• Place slices in a singer layer on a large plate, season with plenty of salt and freshly ground pepper and set aside in the refrigerator.
• Trim stalks from eggplants and cut them into long, very thin slices.
• Trim mushrooms and top and tail the beans.
• If the beans are logner than 7cm, halve them.
• Quarter or halve the squashes depending on the sizes.
• Cut the capsicum into thin strips and slice the spring onion into lengths of about 7cm, discarding the tops.
• Arrange all the vegetables in a separate bundles on a serving plate.
• Dipping Sauce: To make the sauce, whisk all the ingredients together and serve within 15 minutes of making.
• When guests are seated, heat an electric grill, griddle or frying pan until very hot and lightly brush it with some of the oil.
• Then quickly fry about a quarter of the meat, searing on both sides, and push it to the edge of the pan.
• Stir fry a quarter of the vegetables, adding more oil as needed.
• Serve a portion of meat and vegetables to each guest with dipping sauce.
• Repeated process with the remaining meat and vegetables, cooking in batches as extra helpings are required.