Chinese Hot Pot Of Beef And Vegetables Recipe

Name: Chinese Hot Pot Of Beef And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons vegetable oil; 1 1/2 lbs beef stew meat, 1 inch pieces; 1/2 cup chopped green onion; 2 tablespoons minced peeled fresh ginger; 1 teaspoon anise seed, crushed; 4 cloves garlic, minced; 1 can beef broth; 2 3/4 cups water; 1/4 cup soy sauce; 1 tablespoon brown sugar; 3 tablespoons dry sherry; 3 tablespoons chili paste with garlic; 2 cinnamon sticks; 2 cups cubed peeled turnips; 1 1/2 cups baby carrots; 1 tablespoon water; 2 teaspoons cornstarch; 8 cups fresh spinach

Servings: persons

4 teaspoons vegetable oil
1 1/2 lbs beef stew meat, 1 inch pieces
1/2 cup chopped green onion
2 tablespoons minced peeled fresh ginger
1 teaspoon anise seed, crushed
4 cloves garlic, minced
1 can beef broth
2 3/4 cups water
1/4 cup soy sauce
1 tablespoon brown sugar
3 tablespoons dry sherry
3 tablespoons chili paste with garlic
2 cinnamon sticks
2 cups cubed peeled turnips
1 1/2 cups baby carrots
1 tablespoon water
2 teaspoons cornstarch
8 cups fresh spinach

1
Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides.
2
Remove from the pan and repeat with the remaining oil and beef.
3
Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds.
4
Stir in the broth, scraping the pan to loosen the brown bits.
5
Return the beef to the pan.
6
Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil.
7
Cover, reduce heat and simmer for 1 hour.
8
Add the turnips and carrots, simmer for 45 minutes or until tender.
9
Combinne 1 tbsp water and the cornstarch, add to beef mixture.
10
Bring to a boil, cook for 1 minute, stirring frequentl.
11
Ad spinach, cover and cook 3 minutes or until wilted.
12
Discard the cinnimon sticks.

721

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 18 ingredients. The key ingredients include: 4 teaspoons vegetable oil, 1 1/2 lbs beef stew meat, 1 inch pieces, 1/2 cup chopped green onion, 2 tablespoons minced peeled fresh ginger, and more.

Yes, Chinese Hot Pot Of Beef And Vegetables 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!

Chinese Hot Pot Of Beef And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions