Freeze the steaks for 20 minutes. Blanch the carrots, black radish, and bamboo shoots separately in boiling water for 1 minute. Drain and refresh. Soak the rice vermicelli in boiling water for several seconds, drain. Cut the vermicelli into 4-inch lengths. Arrange all the vegetables on a serving platter. Thinly slice the frozen steak. In a fondue pan, bring 4 cups of water and 3 sheets of dried seaweed to a boil. Remove the seaweed and let the water simmer. Stir the meat and all the vegetables into the water: Cook for several minutes, stirring occasionally. Place the remaining seaweed in a saucepan with 1 1/2 cups of boiling water. Strain the water into a small bowl. Stir in the sesame oil, soy sauce, sugar, salt and red chilis. Serve as a dipping sauce for the meat and vegetables. For a second sauce, mix together orange juice, orange segments, a little soy sauce, and a little white wine vinegar. Stir in the leek and radishes. Add the rice vermicelli to the fondue pot just before serving.
