Preheat the Oven Pot over medium heat for 3 minutes, add the vegetable oil, and turn off the heat once the oil is heated.
Arrange the cores of the Chinese cabbage, sliced onion, leek, enoki mushrooms, shiitake mushrooms, and shirataki noodles in the pot.
Place tofu and leafy parts of Chinese cabbage on top.
Cover and simmer over low heat for 15 minutes.
Uncover, add in Sauce Mixture, and arrange the beef and shungiku.
Cover and cook over medium heat for 5 minutes.
