Asian Beef Hot Pot Recipe

Listing Results Asian Beef Hot Pot Recipe

Apr 11, 2023 · While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour …

Ratings: 187
Calories: 303 per serving
Category: Korean
1. Pickle the carrots and/or cucumbers if desired (see recipe notes—I highly recommend). In a large skillet, brown the beef over medium-high heat, breaking it into small pieces, until it is browned and cooked through, about 5 or so minutes. When the beef is about halfway finished cooking, add 1 tablespoon of the soy sauce and 2/3 of the scallions. Once the beef is completely browned, stir in the garlic and cook 30 seconds.
2. While the beef cooks, in a small bowl, stir together the rice vinegar, honey, ginger, red pepper flakes, and remaining soy sauce. Pour over the browned beef. Stir and cook for 2 minutes. Remove from the heat, then stir in the sesame oil. Sprinkle the remaining green onion over the top. Taste and add extra soy sauce or red pepper flakes as desired (I added a bit more of each).
3. Serve the beef hot, over rice, topped generously with the carrots, cucumber, and sesame seeds.

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Jan 31, 2024 · Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function …

Rating: 4.8/5(42)
Total Time: 45 mins
Category: Main Course
Calories: 69 per serving
1. For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
2. Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
3. To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
4. NOTE: Instant Pot or Pressure Cooker Method

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Apr 21, 2020 · Add the noodles, beef and remaining sauce and cook while stirring to mix well and until noodles are warmed and sauce has thickened slightly, 4 …

Rating: 5/5(19)
Category: Main Course
Cuisine: Chinese
Calories: 619 per serving
1. Mix together marinade ingredients in a medium container that can be covered. (Tupperware bowl). Add beef slices and coat in marinade. Marinate at room temperature for 30 minutes or cover and refrigerate until ready to use if marinating longer than 30 minutes.
2. Cook the noodles according to package directions or to basically just loosen up. They should take just a couple of minutes. Take care not to overcook as you want the noodles to soak up sauce during final cooking. Noodles come packaged curled over you can break them at the fold for an easier length to work with.
3. Heat 1 ½ teaspoons vegetable oil in a large nonstick skillet over high heat until hot and shimmering. Add enough of the beef slices to the skillet to cook in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes. Do not overcook, it will still cook some more later, or it won’t be as tender! You’re just looking to brown it a bit here. Transfer beef into a bowl or plate and cover. Repeat with remaining beef slices as necessary.
4. Once beef is removed to the now empty pan add 2 teaspoons sesame oil over medium high heat. Add the onions, carrots and mushrooms and sauté for 3 minutes while stirring often. Add the bell peppers just at the end and stir-fry until crisp tender. I like the peppers crisp therefore I barely cook them.

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Oct 29, 2013 · Cut the noodles in half. In a medium dutch oven or heavy-bottomed pot, heat 1 tbsp of the oil over high heat until it becomes runny and starts to shimmer. Add half of the the beef and stir until the meat is no longer …

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Nov 18, 2020 · Enoki mushrooms (slice 1/2-1 inch of the base off, and separate the larger bundle of enoki into smaller more manageable bundles. Cook until wilted; cook time: 30-45 seconds) Wood ears (soak to reconstitute, rinse any …

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Feb 15, 2024 · To make the meal on a stovetop: Heat a neutral cooking oil in a large pan over medium-high heat. Mix together the sauce ingredients, with a few adjustments. Replace the broth with 2 tablespoons of rice vinegar. Also, add 2 …

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Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef

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Jan 4, 2021 · Step 3: Add diced onion, minced garlic, and minced ginger. Cook for 2-3 minutes until fragrant. Step 4: Pour in reduced sodium soy sauce, dark brown sugar, sesame oil, and garlic chili sauce. Stir until well combined. Step …

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Jan 7, 2021 · Slice meats and fish. Prepare vegetables, tofu, dumplings, noodles, mushrooms, etc. and place on serving plates on your table. Gather up cooking chop sticks, tongs, strainers to cook your ingredients. Make the hot pot

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Nov 6, 2023 · Submerge the seared or non-seared beef. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Transfer the meat to a cutting board and shred with 2 forks. Return the …

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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; …

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May 25, 2021 · Instructions. Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Spread it out in the pot and let it brown for about 5 minutes until it starts to char. Use a spoon to lift the charred beef up …

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Jul 12, 2017 · If using a slow cooker, cook on low for 6-8 hours or on high for 4 hours. Then cook the liquid down on the stovetop until thickened before serving. Approx nutrition info for 4 oz pot roast: 245 calories, 9g fat, 0g carbs, 38g …

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Dec 4, 2020 · Remove the pan from the heat and let cool for 10 to 20 minutes (or longer if you have a non-heat proof blender). Add the cooled hot pot base mixture to the blender. Make …

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Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 …

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Once the beef bones and oxtails have been soaked, place into the instant pot along with ginger, onion, lime, sugar, star anise, cinnamon sticks, cardamom and coriander seeds. Stir to combine. Set to pressure cooking mode for 1 ½ hours. …

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Feb 10, 2021 · Remove from the pan and add onions, ginger, aniseed, and garlic. Add the broth, beef, water, soy sauce, brown sugar, sherry, chili paste with garlic, and cinnamon sticks. Bring …

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