PRODUCT(S):
HOT POT | NZ PREMIUM GRASS-FED STRIPLOIN HOT POT SLICES (500G)
Preparation Time: 15 mins / Cook Time: 30 mins Serving: 4
Ingredients:
HOT POT | NZ PREMIUM GRASS-FED STRIPLOIN HOT POT SLICES (500G)
1.75 ounces mung bean vermicelli(one package/bundle)
6 ounces enoki mushrooms
3 medium tomatoes
3 scallions
1 1/2 tablespoons vegetable oil
2 slices ginger
1 clove garlic (finely chopped)
2 tablespoons tomato paste
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
4 cups chicken stock
2 cups water
1/8 teaspoon white pepper
salt to taste
1/4 cup cilantro leaves
Method:
1. Place the bundle of mung bean vermicelli in a bowl of warm water to soak until softened, about 15 minutes. Trim the ends off the enoki mushrooms, & lightly rinse them of any dirt, separating them into smaller sections as you go (each bundle of mushrooms should be about 1/2 inch thick). Set the noodles & mushrooms aside.
2. Bring a medium pot of water to a boil. Use a sharp paring knife to cut an X into the bottom of each tomato, which will make it easier to peel after blanching. Carefully lower the tomatoes into the boiling water, & blanch for 30 seconds. Use a slotted spoon to remove the tomatoes from the water, & set aside to cool.
Bring the water back up to a boil, & add the beef. Cook for 15 seconds, or until the beef just turns opaque, &any foam rises to the surface. Remove the beef from the pot, & set aside.
3. Separate the green & white parts of the scallions. Cut the white parts on a diagonal into 1 to 2 inch pieces. Finely chop the green parts. By now, your tomatoes should be cool enough to peel. Peel the skin off, & cut into 1-inch chunks.
4. In a soup pot (preferably a Chinese ceramic soup pot if you have it!) over medium heat, add the oil, along with the white parts of the scallions & the ginger slices. Cook for 1-2 minutes, until fragrant.
5. Add the garlic & tomato paste, &cook for 30 seconds, until the oil turns a reddish-orange colour. Add the tomatoes, along with the light soy sauce, sugar, & sesame oil. Fry the tomatoes until they break down a bit, about 3 minutes.
6. Add the chicken stock & water, & bring to a boil. Cover, turn the heat down, & simmer for 5 to 10 minutes. Add the enoki mushrooms & vermicelli, cover, & simmer for another 3 to 5 minutes.
7. Stir in the beef, white pepper & salt to taste. Garnish with cilantro the chopped scallion greens. Serve with steamed rice!
HOT POT | NZ PREMIUM GRASS-FED STRIPLOIN HOT POT SLICES (500G)
Preparation Time: 15 mins / Cook Time: 30 mins Serving: 4
Ingredients:
HOT POT | NZ PREMIUM GRASS-FED STRIPLOIN HOT POT SLICES (500G)
1.75 ounces mung bean vermicelli(one package/bundle)
6 ounces enoki mushrooms
3 medium tomatoes
3 scallions
1 1/2 tablespoons vegetable oil
2 slices ginger
1 clove garlic (finely chopped)
2 tablespoons tomato paste
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
4 cups chicken stock
2 cups water
1/8 teaspoon white pepper
salt to taste
1/4 cup cilantro leaves
Method:
1. Place the bundle of mung bean vermicelli in a bowl of warm water to soak until softened, about 15 minutes. Trim the ends off the enoki mushrooms, & lightly rinse them of any dirt, separating them into smaller sections as you go (each bundle of mushrooms should be about 1/2 inch thick). Set the noodles & mushrooms aside.
2. Bring a medium pot of water to a boil. Use a sharp paring knife to cut an X into the bottom of each tomato, which will make it easier to peel after blanching. Carefully lower the tomatoes into the boiling water, & blanch for 30 seconds. Use a slotted spoon to remove the tomatoes from the water, & set aside to cool.
Bring the water back up to a boil, & add the beef. Cook for 15 seconds, or until the beef just turns opaque, &any foam rises to the surface. Remove the beef from the pot, & set aside.
3. Separate the green & white parts of the scallions. Cut the white parts on a diagonal into 1 to 2 inch pieces. Finely chop the green parts. By now, your tomatoes should be cool enough to peel. Peel the skin off, & cut into 1-inch chunks.
4. In a soup pot (preferably a Chinese ceramic soup pot if you have it!) over medium heat, add the oil, along with the white parts of the scallions & the ginger slices. Cook for 1-2 minutes, until fragrant.
5. Add the garlic & tomato paste, &cook for 30 seconds, until the oil turns a reddish-orange colour. Add the tomatoes, along with the light soy sauce, sugar, & sesame oil. Fry the tomatoes until they break down a bit, about 3 minutes.
6. Add the chicken stock & water, & bring to a boil. Cover, turn the heat down, & simmer for 5 to 10 minutes. Add the enoki mushrooms & vermicelli, cover, & simmer for another 3 to 5 minutes.
7. Stir in the beef, white pepper & salt to taste. Garnish with cilantro the chopped scallion greens. Serve with steamed rice!
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Aussie Meat
Author
Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.