Chinese Hot Pot Of Beef And Vegetables Recipes

BEEF VEGETABLE STIR-FRY

Steps:

• Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
• In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
• Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
• Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
• Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
• When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
• Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
• Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.

CHINESE HOT POT AT HOME

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

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.

PRESSURE-COOKER SPICY BEEF VEGETABLE STEW

Steps:

• Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

CHINESE HOT POT OF BEEF AND VEGETABLES

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.

ASIAN VEGETABLE-BEEF SOUP

Steps:

• In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions. , Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired.