Mongolian Fire Pot Beef Fillet

1. 1

   Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef.

2. 2

   Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.

3. 3

   Season the beef with salt and pepper and add to the simmering broth.

4. 4

   Return to the boil and reduce to a slow simmer and cook for 20 minutes.

5. 5

   When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.

6. 6

   While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth.

7. 7

   Simmer the broth for 10 minutes and serve with the sliced beef.

8. 8

   Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.

* Per serving · 4 servings · Values may vary.

No additional tips available.