Chinese Hot Pot Of Beef And Vegetables
From darmorrow 16 years agoIngredients
- 4 tsp vegetable oil, divided shopping list
- 1 1/2 lb stewing beef, cut into 1" cubes OR use marinating sirloin steak - much less fat shopping list
- 1/2 c chopped green onions ( or use leeks, or regular onions) shopping list
- 2 Tbsp minced peeled fresh ginger shopping list
- 1 tsp aniseed, crushed shopping list
- 4 garlic cloves, minced shopping list
- 1 (14 oz) can of beef broth, sodium reduced shopping list
- 3 cups water shopping list
- 1/4 cup soy sauce, sodium reduced shopping list
- 1 tbsp brown sugar shopping list
- 3 tbsp dry sherry shopping list
- 1-1 1/2 tsp chili paste with garlic shopping list
- 2 (3") cinnamon sticks shopping list
- 2 cups (1 inch) cubes peeled turnip shopping list
- 1 1/2 cups of baby carrots shopping list
- 1 tbsp water shopping list
- 2 tsp cornstarch shopping list
- 8 cups of fresh spinach (about 1/2 lb) shopping list
How to make it
- Heat 2 tsp veg oil in a dutch oven over medium high heat; add half feef, browning on all sides
- Remove from pan.
- Repeat with remaining oil and beef.
- Add onions, gingers, aniseed and garlic to pan' sate 30 sec.
- stir in broth, scarping pan to loosen browned bits.
- Return beef to pan. Add 3 cups water and next 5 ingredients and bring to boil.
- Cover, r3educe heat, and simmer 1 hour.
- Add turnips and carrots; simmer for 45 min or if freezing 30 min - you don't want soggy veggies.
- Combine 1 tbsp water and cornstarch and add to beef mixture.
- Bring to boil and cook for 1 minute stirring constantly.
- Add spinach and cook for 3 min or until wilted.
- Discard cinnamon sticks.
- Yields 6 x 1 1/3 cup servings. Calories: 359 Fat: 11.9 Protein 26.4 Fiber 4.4
- 2 cups is 538 cal, 39.6 g protein, 17.85 g fiber and 7.0 weight watcher points.
People Who Like This Dish 5
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