Shabu-Shabu

Shabu-Shabu is a delightful Japanese hot pot dish featuring thinly sliced meats and fresh vegetables cooked quickly in a flavorful broth. This Paleo version maintains traditional flavors while ensuring all ingredients are clean and wholesome.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Shiitake mushrooms - 100 grams, sliced
• Napa cabbage - 100 grams, chopped
• Carrot - 1 medium, julienned
• Daikon radish - 100 grams, julienned
• Green onions - 2 stalks, chopped
• Bone broth - 1 liter, homemade or store-bought (check for Paleo compliance)
• Coconut aminos - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Sesame oil - 1 teaspoon
• Fresh cilantro - for garnish

Steps

1. Prepare all the vegetables by slicing and chopping them as indicated in the ingredients list.
2. In a large pot, heat the bone broth over medium heat until it starts to simmer.
3. Add minced garlic and grated ginger to the simmering broth, allowing it to infuse for about 5 minutes.
4. Stir in the coconut aminos and sesame oil to enhance the flavor of the broth.
5. Once the broth is ready, start adding the vegetables. Begin with the daikon radish and carrots, cooking for about 2-3 minutes.
6. Next, add the Napa cabbage and shiitake mushrooms, cooking for an additional 2-3 minutes until they are tender.
7. Finally, add the thinly sliced beef sirloin to the pot, cooking for about 30 seconds to 1 minute until just cooked through.
8. Serve immediately in bowls, garnished with chopped green onions and fresh cilantro. Enjoy by dipping the cooked ingredients in the remaining broth.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein, aiding muscle repair and growth.
• Contains a variety of vitamins and minerals from fresh vegetables.

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