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(light) Chinese Hot Pot of Beef and Vegetables

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Nutritional Information
Calories:359 (30% from fat)
Fat:11.9g (sat 3.4g,mono 5.5g,poly 1.5g)
Protein:26.4g
Carbohydrate:35.8g
Fiber:4.5g
Cholesterol:71mg
Iron:4.8mg
Sodium:536mg
Calcium:88mg

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Ingredients

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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.

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