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Chinese Hot Pot of Beef and Vegetables

Source of Recipe


Cooking Light






List of Ingredients



• 4 Teaspoons Vegetable Oil, Divided
  
• 1 1/2 Pounds Beef Stew Meat, Cut Into 1-inch Pieces
  
• 1/2 Cup Chopped Green Onions
  
• 2 Tablespoons Minced Peeled Fresh Ginger
  
• 1 Teaspoon Anise Seed, Crushed
  
• 4 Cloves Garlic, Minced
  
• 1 (14 1/2-ounce) Can Low-salt Beef Broth
  
• 2 3/4 Cups Water
  
• 1/4 Cup Low-sodium Soy Sauce
  
• 1 Tablespoon Brown Sugar
  
• 3 Tablespoons Dry Sherry
  
• 2 To 3 Teaspoons Chile Paste With Garlic
  
• 2 (3-inch) Cinnamon Sticks
  
• 2 Cups (1-inch) Cubed Peeled Turnips (about 3/4 Pound)
  
• 1 1/2 Cups Baby Carrots
  
• 1 Tablespoon Water
  
• 2 Teaspoons Cornstarch
  
• 8 Cups Fresh Spinach (about 1/2 Pound)
  






Instructions



1. Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the process with remaining oil and beef. Add onions, ginger, anise seed, and garlic to pan; saute 30 seconds. Stir in broth, scraping pan to loosen browned nits. Return beef to pan. Add 2 3/4 cup water and next 5 ingredients (2 3/4 cup water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
   
   
2. Add the turnips and carrots; simmer 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add the beef mixture. Bring to a boil; cook 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.
   
   
3. Yield: 6 servings (serving size: 1 1/3 cups). 359 cal, 11.9g fat, 26.4g pro, 35.8g carb, 4.5g fiber, 71mg chol, 4.8mg iron, 536mg sod, 88mg calc.