Preparation : 

1. Thaw beef. Add lots of pepper to the soy sauce and massage the mixture onto the beef.
2. Leave it to marinate.
3. Heat a pot with water and bring it to a boil.
4. Meanwhile, chop 1 potato into fine bits and pour it into the boiling water.
5. Smash the garlic and add it to the water as well.
6. Add salt to taste.
7. Let the soup simmer over medium heat for 10 minutes, stirring occasionally.
8. While waiting, dice the other potato.
9. Clean the Brussel sprouts and cut a cross 1 cm deep on the underside of the sprout.
10. Add the diced potato to the soup.
11. While the soup is left to simmer, heat a skillet over medium flame and melt the margarine in it.
12. When the margarine has been heated up sufficiently, place the slabs of beef on it and cook it over low flame, flipping sides every 5 minutes.
13. After 10 minutes, add the shredded cheese, milk and egg to the soup. Stir well.
14. When it begins to boil, add the Brussel sprouts to the soup and leave it for about 3 - 4 minutes.
15. When the beef is done to the desired state, remove it and place on a plate.
16. Add the sprouts at the side of the dish and serve the soup in a separate bowl.