Kia ora Vietnam Beef Hot Pot
Ingredients:
- 150ml water
- 100ml soy sauce
- 100ml mirin
- 2 cm piece of fresh ginger, peeled & thinly sliced
- 2 Tbsp sugar
- 1 onion, thinly sliced
- 500gm rump steak, thinly sliced
- 1 Tbsp Spicecraft Kia ora Vietnam Rub
- cooked rice, enough for 4 people.
Method:
- Put water, soy, mirin, ginger, and sugar in a saucepan over a medium heat.
- Cook, stirring to dissolve the sugar, then bring to the boil and simmer for 2-3 mins.
- Add the onion and simmer for 4-5mins or until the onion is soft.
- Add the beef and Kia ora Vietnam Rub and simmer for a further 1-2 minutes until just cooked through.
- To serve, spoon rice and bok choy stir fry into bowls.
- Top with beef and onions and ladle some of the hot broth over the top.
Bok Choy Stir Fry:
- 1 Tbsp cooking oil
- 2 cm piece fresh ginger, thinly sliced
- 1 clove garlic, thinly sliced
- 3 small bunches of bok choy, leaves and white parts, thinly sliced
- good handful of fresh bean sprouts
- chili oil
- Add cooking oil to a wok or pan, heat to a medium to high heat, add ginger and garlic, cook for 1 minute.
- Stirring occasionally, add the white part of the bok choy, stirring for 3-4 mins or until soft.
- Now add the green part of bok choy, stir fry for a further 1-2 minutes
- Add bean sprouts and stir through bok choy.
- Drizzle with a little chili oil.
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