HOT POT WITH BEEF AND SHRIMP

HOT POT WITH BEEF AND SHRIMP image

Number Of Ingredients 15

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1 pound top sirloin steak, sliced thin in strips
1/2 pound of large prawns, cooked, peeled, deveined and tails removed
6 bunches baby bok choy, sliced
2 red Fresno chills, sliced - seeds and veins removed (you could use jalapenos if you want it hotter)
2 large shallots, sliced thin
3 stalks celery, sliced including the leaves
3/4 pound Shitake mushrooms, sliced
1/2 pound snow peas, ends removed and sliced diagonally
1 big handful of mung bean sprouts
3-4 Tablespoons fish sauce, depending on your desired taste
2 Tablespoons oyster sauce
3-4 packages of fresh Udon Noodles, or any other noodle you like: Soba, Rice Stick; cooked, rinsed and set aside
1 quart of stock, beef or Thai Ginger Broth
1 bunch of fresh cilantro, coarsely chopped - for garnish
6-8 green onions, sliced on the diagonal, for garnish

Steps:

Prep the steak, shrimp and veggies as listed. To make slicing the steak easier, pop it in the freezer for about 15 minutes. Once all your ingredients are prepped, bring the broth to a boil in a large pan or wok, that you have a lid for. Add the shallots and chilies, fish stock and oyster sauce, simmer for about 5 minutes, add the celery, mushroom and snow peas, cover and simmer about 4 minutes. Make sure the broth is simmering, add the noodles. Simmer about 3 minutes, covered. Add the steak, stir to combine simmer about 3 minutes. Add the bok choy and bean sprouts. Cover and simmer about 3 more minutes. Lastly, add the shrimp, cover simmer 2-3 more minutes until the shrimp are hot. Serve in big soup bowls, garnish with chopped cilantro and sliced green onions. I really liked this cooking method. No stir frying in hot oil! You could vary the ingredients to suit your taste - vegetables, tofu .the possible combinations are endless.