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🍽️ Chinese Hotpot with Beef Fillet, Vegetables and Two Dips

720 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 red chili peppers
• 100 ml tahini (sesame paste)
• 2 tsp light soy sauce
• 2 tbsp lime juice
• 0.5 tsp sambal oelek
• 30 g cilantro
• 1 tbsp chopped ginger
• 50 ml sesame oil
• 2 tbsp rice wine
• 2 tbsp dark soy sauce
• 400 g beef fillet
• 5 spring onions
• 200 g snow peas
• 250 g napa cabbage
• 300 g carrots
• 300 g shiitake mushrooms
• 10 shrimp
• 100 g glass noodles
• 2 l meat broth
• 30 ml sherry

Instructions

1. 1. Peel the garlic cloves and chop them finely.
2. 2. Wash the chili peppers.
3. 3. Cut the chili peppers in half lengthwise.
4. 4. Remove the seeds from the chili peppers.
5. 5. Finely chop the flesh of the chili peppers.
6. 6. Mix the garlic with half of the chili peppers and the tahini (sesame paste).
7. 7. Add a little water if necessary.
8. 8. Season the mixture with soy sauce.
9. 9. Add lime juice.
10. 10. Add sambal oelek (chili paste).
11. 11. Cover the bowl.
12. 12. Place the bowl in the refrigerator.
13. 13. Wash the coriander leaves.
14. 14. Shake the coriander leaves dry.
15. 15. Finely chop the coriander leaves.
16. 16. Mix the coriander leaves with the ginger and sesame oil.
17. 17. Season the mixture with rice wine.
18. 18. Add dark soy sauce.
19. 19. Cover the bowl.
20. 20. Place the bowl in the refrigerator until serving.
21. 21. Wash the beef fillet.
22. 22. Pat the beef fillet dry.
23. 23. Wrap the meat in cling film.
24. 24. Place the meat in the freezer for 1 hour.
25. 25. Clean the spring onions.
26. 26. Clean the snow peas.
27. 27. Clean the Chinese cabbage.
28. 28. Wash the vegetables.
29. 29. Dry the vegetables.
30. 30. Cut the spring onions into rings.
31. 31. Cut the snow peas diagonally into slices.
32. 32. Cut the Chinese cabbage into strips.
33. 33. Peel the carrots.
34. 34. Slice the carrots.
35. 35. Clean the mushrooms.
36. 36. Wipe the mushrooms with a damp kitchen cloth.
37. 37. Wash the prawns.
38. 38. Remove the shell from the prawns.
39. 39. Cut the prawns in half lengthwise.
40. 40. Remove the vein from the prawns.
41. 41. Pour boiling water over the glass noodles.
42. 42. Let the glass noodles soak for 5 to 10 minutes.
43. 43. Drain the glass noodles.
44. 44. Rinse the glass noodles with cold water.
45. 45. Let the glass noodles drain.
46. 46. Remove the meat from the foil.
47. 47. Slice the meat into very thin slices.
48. 48. Arrange the meat decoratively on a plate.
49. 49. Arrange the prawns decoratively on the plate.
50. 50. Arrange the vegetables decoratively on the plate.
51. 51. Bring the broth with the cherry (cherry pear) to a boil.
52. 52. Fill a hotpot with the broth.
53. 53. Bring the meat and vegetable plate to the table.
54. 54. Bring the glass noodles to the table.
55. 55. Cook the ingredients to your liking in the hot broth.
56. 56. Remove the cooked ingredients with wire baskets (from the Asian store).
57. 57. Enjoy the ingredients with the dips.

Nutrition per serving

• kcal: 720
• Protein: 57 g · Fett/Fat: 31 g · Carbs: 53 g