Prep Ingredients:

1. If your beef is not already sliced, you will need to prepare it first. Freeze the rib eye steak for 20-30 mins. until slightly firm but not frozen solid. (This will make the steak easier to cut).
2. Cut off any thick pieces of fat, but leave a little fat or you will lose a lot of the flavor. Cut it in half lengthwise and then across the grain as thinly as possible. Set aside.
3. Drain the shirataki noodles in a colander and rinse with running water. Set aside.
4. Scrub the burdock root with a clean kitchen sponge and rinse off under running water. Trim the dried ends off and discard. Fill a bowl with water. Cut the burdock root on the diagonal in thin ¼ “ pieces. Put the burdock into the bowl of water to stop the oxidation, which will turn it brown.
5. Take the fish cake out of the package and pull it off of the wooden board. Cut the fish cake into ¼” slices. Set aside.
6. Open the package of enoki and cut off the bottom 1/2 inch growing medium. Break apart the enoki mushrooms into small manageable clumps and set aside.
7. Open the package of shimeji mushrooms and break apart into small clumps and cut off the growing medium at the bottom. Set aside.
8. Wash the watercress well, drain, and roughly chop into 2 “ pieces. Set aside.

Stir Fry:

1. Heat a large saute pan (I used a 12” deep cast iron enameled skillet with a dome lid) over medium high heat, add the oil and swirl it around to coat the pan. Add the onions and saute, stirring occasionally, until soft and lightly caramelized, about 5 minutes. 
2. Add the burdock root and continue stir frying for another 5 minutes. Stir occasionally.
3. Add the soy sauce and mirin. Stir to mix. Pour the sauce over the burdock and onions.
4. Put the shirataki noodles on top of the onion mixture and push down a little on the noodles to submerge them in the sauce.
5. Cover with a lid, lower the heat to medium, and cook for 10 minutes. Open the lid once in a while and stir/flip the noodles to fully coat the noodles in the sauce as it cooks. 
6. Remove the lid and add the shimeji mushrooms and the fish cake. Cover again and cook for 1 minute. 
7. Add the beef and using chopsticks or tongs, separate and peel apart the beef, so it does not cook in one big clump. Cook with the lid off for about 1 minute until the beef is medium rare.
8. Add the watercress and enoki and again cover the pan for 1 minute. 

To Serve:

1. Top with the scallions and serve.
2. You can either serve this in the pan, like a hot pot, and have everyone dig into it or you can portion the noodles into 4-6 bowls, topping each evenly with the meat and the veggies. Divide up any sauce. Serve immediately.