Asian Hot Pot Broth With Tangy Chili Sauce Recipe

Name: Asian Hot Pot Broth With Tangy Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: broth; chili sauce Tangy; 2 teaspoons vegetable oil; 1 sweet onion large, thinly sliced; 2 containers beef stock 32 ounces each Kitchen Basics(R) Original, 8 cups; 1/4 cup Thai Kitchen Red Curry Paste; 2 tablespoons reduced sodium soy sauce; 1 tablespoon light brown sugar packed; 1 tablespoon McCormick Garlic Powder; 1 teaspoon ginger McCormick(R), Ground; 2 tablespoons lime juice; 1/2 cup chili sauce Thai Kitchen(R) Sweet Red; 3 tablespoons lime juice; 1 pound flank steak very thinly sliced; lo mein noodles Simply Asia Chinese Style, cooked; mushrooms Assorted, sliced; baby bok choy coarsely chopped; bean sprouts; red bell pepper sliced; chinese noodles Crunchy

Servings: persons

broth
chili sauce Tangy
2 teaspoons vegetable oil
1 sweet onion large, thinly sliced
2 containers beef stock 32 ounces each Kitchen Basics(R) Original, 8 cups
1/4 cup Thai Kitchen Red Curry Paste
2 tablespoons reduced sodium soy sauce
1 tablespoon light brown sugar packed
1 tablespoon McCormick Garlic Powder
1 teaspoon ginger McCormick(R), Ground
2 tablespoons lime juice
1/2 cup chili sauce Thai Kitchen(R) Sweet Red
3 tablespoons lime juice
1 pound flank steak very thinly sliced
lo mein noodles Simply Asia Chinese Style, cooked
mushrooms Assorted, sliced
baby bok choy coarsely chopped
bean sprouts
red bell pepper sliced
chinese noodles Crunchy

1
For the Broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
2
Meanwhile, for the Tangy Chili Sauce, mix all ingredients in small bowl. Cover and refrigerate until ready to serve.
3
Place sliced steak on a plate. Place garnishes in bowls.
4
To serve, pour broth into 6-quart electric hot pot or preheated slow cooker. Allow guests to cook steak in broth about 2 to 3 minutes or until desired doneness.
5
Let each guest customize their own bowl. Place some cooked lo mein noodles in bowl then ladle broth and steak over noodles. Stir in some Tangy Chili Sauce and top with remaining garnishes as desired.
6
Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium saute setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low saute setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: broth, chili sauce Tangy, 2 teaspoons vegetable oil, 1 sweet onion large, thinly sliced, and more.

Yes, Asian Hot Pot Broth With Tangy Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Hot Pot Broth With Tangy Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions