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NewChinese-Style Hot Pot with Beef and Spicy Sambal Sauce

The tabletop view of a table with several dishes for a Chinese hot pot, including beef in the center and several plates of vegetables and other sides.

PC Sliced Beef Rib Eye Beef Hot Pot

New

Chinese-Style Hot Pot with Beef and Spicy Sambal Sauce

Swap out fondue night for hot pot, a traditional Chinese communal style of dining in which everyone ...

Swap out fondue night for hot pot, a traditional Chinese communal style of dining in which everyone gathers around the table to cook an assortment of ingredients – in this case, thinly sliced beef, vegetables, and noodles – together in a pot of simmering broth set over a portable burner. Make sure you have 8 sets of chopsticks at the table – everyone will need a pair for dipping the ingredients, and a separate (clean) pair for eating. It will take a bit of time for the broth to come up to a boil; use that time to prep the vegetables.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 45 mins
  • Serves: 4
  • Dish Type: Chinese
  • Season: Fall, Winter, Spring, Summer
  • Course: Dinner
  • Main Ingredient: Beef
  • Serving Size

    1/4 of recipe

  • Calories

    380

  • Total Carbohydrate

    27 g

  • Total Fat

    16 g

  • Saturated Fat

    5 g

  • Dietary Fibre

    4 g

  • Protein

    32 g

  • Sodium

    670 mg

  • Sugars

NewChinese-Style Hot Pot with Beef and Spicy Sambal Sauce

The tabletop view of a table with several dishes for a Chinese hot pot, including beef in the center and several plates of vegetables and other sides.

PC Sliced Beef Rib Eye Beef Hot Pot

  • Serving Size

    1/4 of recipe

  • Calories

    380

  • Total Carbohydrate

    27 g

  • Total Fat

    16 g

  • Saturated Fat

    5 g

  • Dietary Fibre

    4 g

  • Protein

    32 g

  • Sodium

    670 mg

  • Sugars

How to make

Ingredients

  • Broth:

  • 2 pkg (900 mL each)

    chicken broth
  • 2

    green onions, cut into 2-inch (5 cm) lengths
  • 1

    piece fresh ginger (about 1 inch/2.5 cm), sliced
  • 1 tbsp (15 mL)

    dried goji berries (optional)
  • Dipping Sauce:

  • 1 tbsp (15 mL)

    sambal oelek chili paste
  • 1 tbsp (15 mL)

    sodium-reduced soy sauce
  • 1 tbsp (15 mL)

    rice vinegar, balsamic vinegar, or Chinese black vinegar
  • 3

    green onions, thinly sliced
  • For serving:

  • 1 pkg (250 g)

    PC® Beef Hot Pot Sliced Beef Rib Eye
  • 1 lb (454 g)

    Shanghai bok choy, trimmed, cored, and quartered lengthwise
  • 1 pkg (350 g)

    firm tofu, cut into 1-inch (2.5 cm) cubes and patted dry
  • 1/4 lb (113 g)

    oyster or shiitake mushrooms, separated or torn
  • 200 g

    udon noodles
  • 2

    carrots, thinly sliced on diagonal
  • 1/2 cup (125 mL)

    lightly packed fresh cilantro leaves (optional)

How to make

  • Step 1

    Broth: Set up a portable burner (such as induction burner) at your dining table. Combine broth, green onions, ginger, and goji berries (if using) in large saucepan or Dutch oven. Place on portable burner and bring to a boil over medium-high heat. Reduce heat to low; cover and simmer gently 5 minutes.

  • Step 2

    Dipping Sauce: Meanwhile, whisk together chili paste, soy sauce, and vinegar in small bowl. Stir in green onions. Set aside.

  • Step 3

    For serving: Arrange beef, bok choy, tofu, mushrooms, noodles, carrots, and cilantro (if using) on separate plates or bowls and place on table beside portable burner. Divide dipping sauce among 4 small bowls and place 1 at each table setting.

  • Step 4

    Bring broth to a vigorous simmer over medium-high heat; uncover. Using chopsticks, carefully dip ingredients into simmering broth until cooked to desired doneness, adjusting heat if necessary to maintain vigorous simmer (3 to 4 minutes for bok choy, 2 to 3 minutes for tofu, mushrooms, noodles, and carrots, and 15 to 30 seconds for beef). Serve with dipping sauce and cilantro (if using).

  • Try this:

    Don’t have a portable burner? A fondue pot can work, but make sure it’s large enough to safely hold the broth, and it gets hot enough to vigorously simmer. You can also simmer the broth on your stovetop and have everyone gather around the stove to cook their ingredients. Be wary of portable butane burners, as they’re often not intended for indoor use.

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