Japanese Beef and Vegetables: Sukiyaki

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3 ounces peanut oil, plus 3 ounces

1 1/2 pounds beef top round, trimmed and cut into julienne

4 ounces soy sauce

2 tablespoons granulated sugar

10 scallions, washed, trimmed and cut into 1-inch strips

10 ounces peeled and julienned Spanish onion

10 ounces mushrooms, washed, stems trimmed and thinly sliced

1 pound tofu, cut into small dice

10 ounces spinach, washed, stemmed and cut chiffonade

8 ounces bamboo shoots, julienned

10 ounces mirin* 

1 1/2 pounds shirataki noodles, cooked, cooled and cut into thirds