Beef and Vegetable Hot Pot

Beef and Vegetable Hot Pot is a warm, comforting dish that brings together tender beef and a medley of fresh vegetables, all simmered in a savory broth. This Halal Chinese classic is perfect for sharing and highlights the harmony of flavors and textures.

Ingredients

• Beef (sliced thinly) - 200 grams
• Broccoli florets - 100 grams
• Carrot (sliced) - 1 medium
• Bell pepper (sliced) - 1 medium
• Mushrooms (sliced) - 100 grams
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 teaspoon
• Soy sauce (low sodium) - 3 tablespoons
• Beef broth - 500 milliliters
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 200 milliliters
• Salt - to taste
• Pepper - to taste
• Green onions (sliced) - for garnish

Steps

1. In a bowl, marinate the sliced beef with 1 tablespoon of soy sauce and cornstarch for 10 minutes.
2. In a large pot, heat sesame oil over medium heat and sauté minced garlic and ginger until fragrant.
3. Add the marinated beef to the pot and cook until browned, about 3-4 minutes.
4. Pour in the beef broth and water, bringing it to a simmer.
5. Add the broccoli, carrots, bell pepper, and mushrooms to the pot.
6. Stir in the remaining soy sauce, and season with salt and pepper to taste.
7. Cover and let simmer for about 15 minutes, or until the vegetables are tender.
8. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 350
• Protein: 35 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 950 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein which supports muscle growth and repair.
• Contains a variety of vegetables providing essential vitamins and minerals.

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