Easy Homemade Beef and Cabbage Hotpot

Ingredients

• 0.25 Napa cabbage (leaves only, from 1/4 of a head)
• 1 lb Thinly sliced beef (divided; frozen beef rolls from an Asian grocery store work well)
• 1 bundle Enoki mushrooms
• 6 Shiitake mushrooms (sliced)
• 2 bundle Mung bean vermicelli (also known as glass noodles)
• 8 oz Firm tofu (sliced)
• 4 cup Water
• 3 Garlic (cloves)
• 0.333 cup Soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Rice vinegar
• 1 tbsp Dashi powder
• 0.25 tsp MSG

Steps

1. 1

   Layer your Napa cabbage leaves and half of your thinly sliced beef on top of each other to form approximately 11 alternating layers.

2. 2

   Slice the layered cabbage and beef stack into thirds.

3. 3

   In a separate bowl or measuring cup, mix together the water, garlic cloves, soy sauce, Shaoxing wine, rice vinegar, dashi powder, and MSG to create the broth.

4. 4

   Arrange the sliced cabbage and beef layers in a large pot.

5. 5

   Add the remaining hotpot ingredients (enoki mushrooms, sliced shiitake mushrooms, mung bean vermicelli, sliced firm tofu, and the remaining half of the beef) to the pot.

6. 6

   Pour the prepared broth over the ingredients in the pot.

7. 7

   Cover the pot and cook on medium-high heat for about 10 minutes, or until the meat is fully cooked and the vegetables are tender.

Notes

This recipe reheats very well and makes excellent leftovers. You can substitute mung bean vermicelli with udon noodles if preferred. The author suggests using frozen beef rolls found at Asian grocery stores for convenience.

Nutrition per serving

• main
• hotpot
• healthy
• high-protein
• easy
• dinner
• soup
• Asian