Chinese Hot Pot of Beef and Vegetables

Chinese Hot Pot of Beef and Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 2 ¾ cups water
  • 1 ½ pounds beef stew meat, cut into 1-inch pieces
  • 3 tablespoons dry sherry
  • 1 teaspoon aniseed, crushed
  • 4 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • + 29 more ingredients
    • 2 to 3 teaspoons chile paste with garlic
    • 1 (14 1/4-ounce) can low-salt beef broth
    • 4 teaspoons vegetable oil, divided
    • 4 teaspoons vegetable oil, divided
    • 1 teaspoon aniseed, crushed
    • 4 garlic cloves, minced
    • 1 tablespoon water
    • 1 ½ pounds beef stew meat, cut into 1-inch pieces
    • 8 cups fresh spinach (about 1/2 pound)
    • 1 tablespoon brown sugar
    • 2 tablespoons minced peeled fresh ginger
    • 2 tablespoons minced peeled fresh ginger
    • 8 cups fresh spinach (about 1/2 pound)
    • 2 teaspoons cornstarch
    • 2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
    • 2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
    • 1 (14 1/4-ounce) can low-salt beef broth
    • 2 teaspoons cornstarch
    • 2 ¾ cups water
    • ½ cup chopped green onions
    • 2 to 3 teaspoons chile paste with garlic
    • 2 (3-inch) cinnamon sticks
    • 3 tablespoons dry sherry
    • ¼ cup low-sodium soy sauce
    • ¼ cup low-sodium soy sauce
    • 2 (3-inch) cinnamon sticks
    • 1 ½ cups baby carrots
    • 1 ½ cups baby carrots
    • ½ cup chopped green onions

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; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. R...

View full recipe at My Recipes

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