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Beef Hotpot Recipe
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Broth is absolutely incredible flavor!|Beef cooks perfectly in seconds!|Best family dinner we've had!|Restaurant quality at home easily!|Kids loved choosing their ingredients!|Broth gets better throughout meal!|Making this every week now!|Interactive cooking makes it special!
"
Beef Hotpot Recipe
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Beef Hotpot Recipe

Learn how to make authentic beef hotpot recipe at home! This quick and easy hotpot recipe shows you how to cook tender beef with fresh vegetables in flavorful broth. Perfect family meal recipe.

Prep

30 mins

Cook

45 mins

Serve

4

Kcal

420
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Ingredients

Directions

  • 1.5 litres beef stock
  • 3 tbsp soy sauce
  • 2 tbsp rice wine (Shaoxing wine, or dry sherry as a substitute)
  • 3 garlic cloves, sliced
  • 3 slices fresh ginger
  • 1 star anise
  • 500g beef sirloin, sliced wafer-thin (freezing for 30 minutes first makes this much easier)
  • 200g firm tofu, cubed
  • 200g Chinese leaf or napa cabbage, roughly chopped
  • 150g enoki mushrooms
  • 150g shiitake mushrooms, sliced
  • 2 carrots, thinly sliced
  • 200g udon or egg noodles
  • 4 spring onions, sliced, to garnish
  • Chilli oil, to serve (optional)

  1. Step 1

    Pour the beef stock into a large pot or traditional hotpot vessel, then stir in the soy sauce and rice wine. Add the sliced garlic, ginger and star anise, then bring to a simmer over a medium heat and let it infuse for 10 minutes, this builds a really aromatic, savoury base broth.

  2. Step 2

    While the broth infuses, arrange your beef, tofu, cabbage, mushrooms and carrots on separate serving plates, this dish is all about the interactive cooking experience, so everything should be ready to go before you sit down to eat.

  3. Step 3

    Cook the noodles separately in a pan of boiling water according to the packet instructions, then drain and divide between serving bowls.

  4. Step 4

    Bring the broth to a gentle simmer at the table, using a portable hotpot burner or an electric hotplate if you have one, this is traditionally cooked and eaten together, everyone adding their own ingredients as they go.

  5. Step 5

    Start by adding the harder vegetables, like the carrots, to the simmering broth, as these take a little longer to cook, about 3-4 minutes.

  6. Step 6

    Add the tofu, cabbage and mushrooms and let them simmer for 2-3 minutes until the cabbage has wilted and the mushrooms are tender.

  7. Step 7

    Finally, add the thinly sliced beef in small batches directly to the bubbling broth, it will cook in just 30-60 seconds since it's sliced so thin, use chopsticks or a small strainer to fish pieces out as soon as they're cooked through so they stay tender rather than overcooking.

  8. Step 8

    Ladle the hot broth and cooked ingredients over the noodles in each bowl, scatter with sliced spring onions, and serve with chilli oil on the side for anyone who wants an extra kick.
FAQ for
Beef Hotpot Recipe

What ingredients are used in Beef Hotpot Recipe?

Key ingredients include thinly sliced beef sirloin or ribeye, beef stock, shiitake and enoki mushrooms, tofu, glass noodles, Chinese cabbage, spinach, carrots, onions, and seasonings like soy sauce, oyster sauce, and sesame oil.

How to cook Beef Hotpot Recipe from Restaurant Name at home?

Learn how to cook beef hotpot recipe by preparing a flavourful broth with aromatics, adding vegetables in order of cooking time, then quickly cooking the thinly sliced beef and greens. Serve immediately with fresh herbs and chili oil for an authentic experience.

What's the best beef cut for hotpot cooking?

Sirloin and ribeye are ideal for hotpot as they're tender and cook quickly. The key is slicing them paper-thin (2mm) against the grain. Freezing the beef for 30 minutes before slicing makes this much easier to achieve.

How long should you cook beef in hotpot broth?

Thinly sliced beef only needs 1-2 minutes in simmering hotpot broth. You can either add it directly to the pot or let diners swish individual slices using chopsticks. Overcooking will make the beef tough and chewy.

Can you substitute glass noodles in hotpot recipes?

Yes, rice noodles, udon, or ramen noodles work well as alternatives to glass noodles in hotpot. Adjust cooking times accordingly - rice noodles need similar soaking time, while wheat noodles may require longer cooking.

Notes on
Beef Hotpot Recipe
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.
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Place the thinly sliced beef on a large platter, ensuring the slices are separated and not overlapping. If your beef isn't pre-sliced, freeze it for 30 minutes to make slicing easier, then cut against the grain into paper-thin slices about 2mm thick. Clean and prepare all vegetables, cutting them into bite-sized pieces that will cook evenly."},{"@type":"HowToStep","name":"Prepare noodles and tofu","text":"Soak the glass noodles in warm water for 15 minutes until they become pliable and translucent. Drain thoroughly and set aside. Cut the tofu into 3cm cubes and pat dry with paper towels to remove excess moisture, which will help prevent the broth from becoming cloudy."},{"@type":"HowToStep","name":"Create aromatic base","text":"In a large hotpot or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the minced garlic and sliced ginger, stirring constantly for 1-2 minutes until fragrant but not browned. The aromatics should sizzle gently and fill your kitchen with their lovely scent."},{"@type":"HowToStep","name":"Make the broth","text":"Pour in the beef stock and water, then add the soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Stir well to combine all the seasonings. Bring the broth to a rolling boil over high heat, then reduce to a gentle simmer. Taste and adjust seasoning if needed - the broth should be rich, savory, and well-balanced."},{"@type":"HowToStep","name":"Add root vegetables","text":"Add the sliced onions and carrots to the simmering broth first, as these vegetables take longer to cook. Allow them to simmer for 5-6 minutes until they begin to soften. The carrots should still have a slight bite to them as they'll continue cooking throughout the meal."},{"@type":"HowToStep","name":"Add mushrooms and tofu","text":"Add the shiitake mushrooms and tofu cubes to the pot. Let them simmer for 3-4 minutes, allowing the mushrooms to release their earthy flavor into the broth and the tofu to heat through completely. The shiitakes will darken slightly and become tender."},{"@type":"HowToStep","name":"Add quick-cooking ingredients","text":"Now it's time for the quick-cooking ingredients. Add the Chinese cabbage, soaked glass noodles, and enoki mushrooms to the pot. These will only need 2-3 minutes to cook through. The cabbage should wilt but still retain some crunch, and the noodles should be tender and translucent."},{"@type":"HowToStep","name":"Cook the beef","text":"For the beef, you have two options: either add it directly to the simmering broth for 1-2 minutes until just cooked through, or let each diner swish their own slices in the hot broth using chopsticks or a small strainer. The beef should change from red to brown and be cooked through but still tender - overcooking will make it tough."},{"@type":"HowToStep","name":"Finish with spinach","text":"Finally, add the baby spinach leaves in the last 30 seconds of cooking. They'll wilt almost immediately in the hot broth. Remove the pot from heat and sprinkle with chopped spring onions and fresh coriander leaves for a burst of fresh flavor and color."},{"@type":"HowToStep","name":"Serve and enjoy","text":"Serve immediately while piping hot, ladling generous portions into individual bowls. Make sure each bowl gets a good mix of beef, vegetables, noodles, and plenty of that flavorful broth. Provide chili oil on the side for those who enjoy extra heat. The beauty of hotpot is in the communal sharing, so gather everyone around and enjoy this warming, comforting meal together."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.9,"bestRating":5,"worstRating":1,"ratingCount":1},"review":[{"@type":"Review","author":{"@type":"Person","name":"Peter Martin"},"datePublished":"","reviewBody":"The paper-thin beef cooks instantly in the aromatic broth while vegetables retain perfect texture for communal dining.","name":"Chef's Rating","reviewRating":{"@type":"Rating","ratingValue":4.9,"bestRating":5,"worstRating":1}}]}
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