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, divided; 1 1/2 pounds beef stew meat, cut into 1-inch pieces; 1/2 cup chopped green onions; 2 tablespoons minced peeled fresh ginger; 1 teaspoon aniseed, crushed; 4 garlic cloves, minced; 1 (14 1/4-ounce) can low-salt beef broth; 2 3/4 cups water; 1/4 cup low-sodium soy sauce; 1 tablespoon brown sugar; 3 tablespoons dry sherry; 2 to 3 teaspoons chile paste with garlic; 2 (3-inch) cinnamon sticks; 2 cups (1-inch) cubed peeled turnips (about 3/4 pound); 1 1/2 cups baby carrots; 1 tablespoon water; 2 teaspoons cornstarch; 8 cups fresh spinach (about 1/2 pound)

Servings: persons

4 teaspoons vegetable oil, divided
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1/2 cup chopped green onions
2 tablespoons minced peeled fresh ginger
1 teaspoon aniseed, crushed
4 garlic cloves, minced
1 (14 1/4-ounce) can low-salt beef broth
2 3/4 cups water
1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoons dry sherry
2 to 3 teaspoons chile paste with garlic
2 (3-inch) cinnamon sticks
2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
1 1/2 cups baby carrots
1 tablespoon water
2 teaspoons cornstarch
8 cups fresh spinach (about 1/2 pound)

1
Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; saute 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
2
Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.
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918

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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, divided, 1 1/2 pounds beef stew meat, cut into 1-inch pieces, 1/2 cup chopped green onions, 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.

Chinese Hot Pot Of Beef And Vegetables

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