Best Chinese Hot Pot Of Beef And Vegetables Recipes

CHINESE HOT POT AT HOME

Chinese Hot Pot at Home image

Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!

Provided by Sarah

Time 40m

Number Of Ingredients 68

Ingredients

Hot pot soup base (with water) or stock
baby bok choy ((thoroughly washed))
napa cabbage ((washed, cut into 1-2 inch pieces))
choy sum ((thoroughly washed))
spinach ((thoroughly washed))
pea tips ((thoroughly washed))
watercress ((thoroughly washed))
AA Choy/Cai ((washed, trimmed))
Chrysanthemum Leaves ((washed, trimmed))
lotus root ((cut into 1/4 inch thick half moons))
potato ((cut into 1/4 inch thick half moons))
sweet potato ((cut into 1/4 inch thick half moons))
pumpkin/kabocha squash ((cut into 1/4 inch thick half moons))
daikon radish ((cut into 1-inch chunks))
tomatoes ((sliced into wedges))
corn ((whole ears, cut into 1-inch pieces))
winter melon ((cut into 1-inch chunks))
Enoki mushrooms ((slice 1/2-1 inch of the base off, and separate the bundle of enoki's into smaller more manageable bundles)
Wood ears ((soak to reconstitute, rinse any dirt or sand off, and remove any woody ends))
King mushrooms ((trim the ends, thinly slice))
Shiitake mushrooms ((trim woody stems, slice, and add to the pot early))
Oyster mushrooms ((thoroughly cleaned))
Shimeji mushrooms ((separated into individual pieces))
Beef ((brisket, short rib, ribeye, sirloin, flank steak, thinly sliced against the grain))
Pork shoulder or loin ((thinly sliced))
Pork belly ((thinly sliced))
Lamb shoulder or leg ((thinly sliced))
Boneless chicken breast or thighs ((thinly sliced))
Fish fillets ((such as tilapia, bass, fluke/flounder, thinly sliced))
Shrimp
Scallops
Squid or cuttlefish
Beef balls
Pork balls
Fish balls
Squid balls
Mixed seafood balls
Fish cakes
Fish tofu
Mung bean vermicelli ((soak in warm water for 10 minutes))
Rice vermicelli ((boil to par-cook, rinse in cold water, drain))
Thin fresh white noodles
Fresh spinach noodles
Shirataki noodles ((add directly to boiling broth, cooks in seconds))
Rice cakes ((the thin ovals are best; the thick Korean-style rice cake logs take too long to cook) )
Frozen dumplings ((smaller is better; cook time 7-10 minutes))
Bean threads ((AKA dried bean curd sticks; soak in warm water for 3-4 hours, cut into 2-inch pieces))
Soy puffs ((left whole or cut in half))
Frozen tofu ((cut into 1-inch pieces))
Firm tofu ((cut into 1-inch pieces))
Dried bean curd rolls
Fresh tofu sheets/skin
Pressed tofu
Chinese sesame paste or sauce
Peanut butter or peanut sauce
Soy sauce
Sha Cha sauce
Sesame oil
Sichuan peppercorn oil
Chili oil/sauce
Chili garlic sauce/sambal oelek
Chinese black vinegar/rice vinegar
White pepper
Toasted sesame seeds
Minced garlic
Chopped scallions
Chopped cilantro
Fried shallots or garlic

Steps:

Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

CHINESE HOT POT OF BEEF AND VEGETABLES

Chinese Hot Pot of Beef and Vegetables image

This Chinese Hot Pot of Beef and Vegetables Is a Nourishing, Delicious Chinese Stew That Will Brighten up The Darkest Days of Winter. ...

Provided by Bethany Lim

Categories Beef Dinner Recipes, Beef Hot Pot Recipes, Beef Recipes, Beef Stew Recipes, Beef Vegetable Recipes, Chinese New Year's Recipes, Dinner Recipes, Family Dinner Recipes, Healthy Vegetable Recipes, Main Dishes, Slow Cooked Beef Recipes, Stew Recipes, Winter Dinner Recipes, Winter Recipes

Time 2h

Yield 6

Number Of Ingredients 19

Ingredients

Vegetable oil 4 tsp
Beef 1½ lbs
Green onion ½ cup
Fresh ginger 2 tbsp
Ground star anise 1 tsp
Garlic 4 cloves
Beef broth 1 (14¼-oz) can
Water 2¾ cups
Soy sauce ¼ cup
Brown sugar 1 tbsp
Sherry 3 tbsp
Chili paste 2-3 tsp
Cinnamon stick 2 (3-inch)
Turnips 2 cups
Baby carrots 1½ cups
Water 1 tbsp
Cornstarch 2 tsp
Fresh spinach 8 cups
Chinese noodles

Steps:

Add 2 teaspoons of vegetable oil to a Dutch oven and heat over medium-high heat. Once heated, add half of the beef and brown on all sides. Remove the beef from the pan and brown the other half of the beef with the remaining oil.
Add ½ cup of green onions, ginger, aniseed, and garlic to the pot and sauté for 30 seconds.
Stir in 1 can of broth and use a wooden spoon to scrape the bottom of the pan to loosen browned bits. Return the beef to the pan.
Add 2¾ cups of water, ¼ cup of low-sodium soy sauce, 1 tablespoon of brown sugar, 3 tablespoons of dry sherry, 2-3 teaspoons of chili paste with garlic, and 2 cinnamon sticks. Bring the stew to a boil. Cover, reduce the heat and simmer for 1 hour.
Add the turnips and carrots and continue to simmer for 45 minutes or until tender.
Combine 1 tablespoon of water with 2 teaspoons of cornstarch. Add the mixture to stew. Bring to a boil and cook for 1 minute, stirring frequently.
Add 8 cups of spinach. Cover the pot and cook for 3 minutes until wilted. Discard the cinnamon sticks.
Serve immediately over Chinese noodles.

Nutrition Facts : Calories 359, Fat 11,9g, Carbohydrate 35,8g, Protein 26,4g, Cholesterol 71mg, Fiber 536mg

CHINESE HOT POT OF BEEF AND VEGETABLES

Chinese Hot Pot of Beef and Vegetables image

I've had this recipe for a while. I'm pretty sure it came from cooking light. A great comfort food. This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your bodies' ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by it's self with some crusty bread.

Provided by Kanzeda

Categories Stew

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 18

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

Steps:

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