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- 12 to 16 ounces rib-eye steak, cut into 1/8-inch-thick slices
- 2 cups Napa cabbage, cut into bite-size pieces
- 4 large shiitake mushrooms, stemmed, quartered
- 2 leeks (white and pale green parts only), cut diagonally into 1/2-inch-thick slices
- 1 12-ounce container extra-firm tofu, cut into 1-inch cubes
- 2 cups fresh spinach leaves
- 8 cups water
Directions:View on Bon Appetit
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