Chinese Hot Pot of Beef and Vegetables
Chinese Hot Pot of Beef and Vegetables is a gluten free and dairy free recipe with 6 servings. One serving contains 304 calories, 35g of protein, and 12g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as a main course. It is a budget friendly recipe for fans of Chinese food. If you have cinnamon sticks, spinach, brown sugar, and a few other ingredients on hand, you can make it. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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 procedure with remaining oil and beef.
Add onions, ginger, aniseed, and garlic to pan; saut 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan.
Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
Add the turnips and carrots; simmer for 45 minutes or until tender.
Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently.
Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.