Combine the grated ginger, soy sauce, crushed red pepper, steak and garlic into a sealed plastic bag and leave to marinate in the fridge for 2 ½ hours.
In a frying pan, place some cooking oil onto the pan and add the beef. Stir-fry the beef until it has browned before removing from the pan.
In your cast iron fondue pan, add the bok choy, mushrooms, carrots and green onions. Slowly cook the ingredients until the bok choy has begun to wilt.
Add the 2 cups of hot water into the pot, along with the broth, hoisin sauce and leave to slowly boil.
Stir in the noodles.
Reduce the heat and allow the mixture to simmer for approximately 5 minutes until the noodles have cooked.
Add in the cooked beef from earlier and the vinegar.
Place the fondue pot in the centre of the table with a ladle and allow your guests to pour their meal themselves.
