Beef and Eggplant Hot Pot

Beef and Eggplant Hot Pot is a comforting and flavorful dish that combines tender slices of halal beef with succulent eggplant in a savory broth. Perfectly spiced and served bubbling hot, it's a delightful meal for sharing.

Ingredients

• Halal beef sirloin - 200 grams, thinly sliced
• Eggplant - 1 medium, cut into bite-sized pieces
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce - 2 tablespoons
• Oyster sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Beef broth - 500 milliliters
• Green onions - 2, sliced
• Red chili - 1, sliced (optional)
• Cooking oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat 1 tablespoon of cooking oil in a pot over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
2. Add the sliced beef to the pot, cooking until browned. Stir in the soy sauce, oyster sauce, and sesame oil, mixing well.
3. Pour in the beef broth and bring to a gentle simmer. Season with salt and black pepper to taste.
4. Add the eggplant pieces to the pot, allowing them to cook for about 10 minutes, or until tender.
5. If using, add the sliced red chili for a spicy kick and cook for an additional 2 minutes.
6. Garnish with sliced green onions before serving. Enjoy hot!

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Eggplant is rich in antioxidants, promoting heart health.

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