Recipe

Chinese Hot Pot Of Beef And Vegetables Recipe


Chinese Hot Pot Of Beef And Vegetables Recipe
This is a great hot pot recipe that uses turnips and spinach which is a bit different. It freezes well if there are any leftovers. 2 cups is 7 points. Serve over brown rice - the recipe calls for about 1 cup which is way too much. I serve it over 1... More

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Ingredients
  • 4 tsp vegetable oil, divided
  • 1 1/2 lb stewing beef, cut into 1" cubes OR use marinating sirloin steak - much less fat
  • 1/2 c chopped green onions ( or use leeks, or regular onions)
  • 2 Tbsp minced peeled fresh ginger
  • 1 tsp aniseed, crushed
  • 4 garlic cloves, minced
  • 1 (14 oz) can of beef broth, sodium reduced
  • 3 cups water
  • 1/4 cup soy sauce, sodium reduced
  • 1 tbsp brown sugar
  • 3 tbsp dry sherry
  • 1-1 1/2 tsp chili paste with garlic
  • 2 (3") cinnamon sticks
  • 2 cups (1 inch) cubes peeled turnip
  • 1 1/2 cups of baby carrots
  • 1 tbsp water
  • 2 tsp cornstarch
  • 8 cups of fresh spinach (about 1/2 lb)

Directions
  1. Heat 2 tsp veg oil in a dutch oven over medium high heat; add half feef, browning on all sides
  2. Remove from pan.
  3. Repeat with remaining oil and beef.
  4. Add onions, gingers, aniseed and garlic to pan' sate 30 sec.
  5. stir in broth, scarping pan to loosen browned bits.
  6. Return beef to pan. Add 3 cups water and next 5 ingredients and bring to boil.
  7. Cover, r3educe heat, and simmer 1 hour.
  8. Add turnips and carrots; simmer for 45 min or if freezing 30 min - you don't want soggy veggies.
  9. Combine 1 tbsp water and cornstarch and add to beef mixture.
  10. Bring to boil and cook for 1 minute stirring constantly.
  11. Add spinach and cook for 3 min or until wilted.
  12. Discard cinnamon sticks.
  13. Yields 6 x 1 1/3 cup servings. Calories: 359 Fat: 11.9 Protein 26.4 Fiber 4.4
  14. 2 cups is 538 cal, 39.6 g protein, 17.85 g fiber and 7.0 weight watcher points.

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Comments


This works for me.


Turnips are a nice change from carrots.
Michael


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