Slice the onion into wedges, cut the green onion diagonally, and chop the cabbage and shungiku into bite-sized pieces. Remove the stems of shiitake mushrooms and make cross cuts. Cut the grilled tofu into bite-sized pieces.

Boil shirataki noodles in water for 1 minute, drain, and cut into bite-sized pieces.

Heat beef fat in a pot over medium heat, spread the beef slices, and sprinkle sugar for beef. Cook until browned, then flip.

Push the beef to the side of the pot and add the prepared vegetables and shirataki. Gradually add the seasoning mixture and simmer until vegetables are cooked through.