Japanese Beef Hot Pot
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 274.8
- Total Fat: 8.5 g
- Cholesterol: 64.6 mg
- Sodium: 706.9 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 6.1 g
- Protein: 36.6 g
View full nutritional breakdown of Japanese Beef Hot Pot calories by ingredient
Introduction
This is not my recipe. I took it from Men's Health.Using store-bought broth is a healthy way to quickly transform protein and vegetables into an amazing Asian dinner. You can vary this recipe by swapping or adding vegetables or by changing out the beef for pork or shrimp. (Just remember to adjust the cooking times.) This is not my recipe. I took it from Men's Health.
Using store-bought broth is a healthy way to quickly transform protein and vegetables into an amazing Asian dinner. You can vary this recipe by swapping or adding vegetables or by changing out the beef for pork or shrimp. (Just remember to adjust the cooking times.)
Number of Servings: 4
Ingredients
-
1 small head (2 lb) green cabbage, cored and cut into bite-sized pieces
1/2 medium carrot, cut into 2" pieces and then sliced thinly lengthwise
7 oz firm tofu (1/2 package), quartered
1 scallion, sliced into 2" pieces
8 shiitake mushrooms, sliced
8 oyster mushrooms, sliced
3 Tbsp soy sauce
4 cups low-sodium beef broth
1 lb strip or rib-eye steak, sliced as thinly as possible (a butcher can do it for you)
Directions
How to make it:
1 In a 4-to 6-quart pot, arrange the cabbage, carrot, tofu, scallion, and mushrooms in separate areas. Add the soy sauce and beef broth.
2 Cover the pot and bring the broth to a boil over high heat. Then lower the heat to medium and simmer until the vegetables are tender, 12 to 15 minutes.
3 Add the meat, layering the slices on top of the vegetables. Cover the pot again and cook until the meat is medium rare, which should take about 30 seconds.
4 Transfer the pot to the table and ladle the contents into small bowls.
Makes 4 servings
Recipe by Tadashi Ono, executive chef, Matsuri, New York City
Number of Servings: 4
Recipe submitted by SparkPeople user DEM0N_SPAWN.
1 In a 4-to 6-quart pot, arrange the cabbage, carrot, tofu, scallion, and mushrooms in separate areas. Add the soy sauce and beef broth.
2 Cover the pot and bring the broth to a boil over high heat. Then lower the heat to medium and simmer until the vegetables are tender, 12 to 15 minutes.
3 Add the meat, layering the slices on top of the vegetables. Cover the pot again and cook until the meat is medium rare, which should take about 30 seconds.
4 Transfer the pot to the table and ladle the contents into small bowls.
Makes 4 servings
Recipe by Tadashi Ono, executive chef, Matsuri, New York City
Number of Servings: 4
Recipe submitted by SparkPeople user DEM0N_SPAWN.