Servings
Font
Back
0 from 30 votes

Tomato Hot Pot with Beef

This Chinese-style Tomato Hot Pot with Beef is a warming, satisfying meal, with tart tomatoes, marbled beef, mushrooms and glass noodles.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 242 kcal
Course: Soup
Cuisine: Chinese

Ingredients

  • 1.75 ounces mung bean vermicelli (one package/bundle)
  • 6 ounces enoki mushrooms
  • 3 medium tomatoes
  • 12 ounces fatty, thinly sliced hot pot beef
  • 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

Instructions

    Cup of Yum
  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, and 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 and 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, and blanch for 30 seconds. Use a slotted spoon to remove the tomatoes from the water, and set aside to cool.
  3. Bring the water back up to a boil, and add the beef. Cook for 15 seconds, or until the beef just turns opaque, and any foam rises to the surface. Remove the beef from the pot, and set aside.
  4. Separate the green and 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, and cut into 1-inch chunks.
  5. 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 and the ginger slices. Cook for 1-2 minutes, until fragrant.
  6. Add the garlic and tomato paste, and cook for 30 seconds, until the oil turns a reddish-orange color. Add the tomatoes, along with the light soy sauce, sugar, and sesame oil. Fry the tomatoes until they break down a bit, about 3 minutes.
  7. Add the chicken stock and water, and bring to a boil. Cover, turn the heat down, and simmer for 5 to 10 minutes. Add the enoki mushrooms and vermicelli, cover, and simmer for another 3 to 5 minutes.
  8. Stir in the beef, white pepper and salt to taste. Garnish with cilantro the chopped scallion greens. Serve with steamed rice!

Nutrition Information

Calories 242kcal (12%) Carbohydrates 24g (8%) Protein 27g (54%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 50mg (17%) Sodium 592mg (25%) Potassium 1006mg (29%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1048IU (21%) Vitamin C 17mg (19%) Calcium 56mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 242

% Daily Value*

Calories 242kcal 12%
Carbohydrates 24g 8%
Protein 27g 54%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 50mg 17%
Sodium 592mg 25%
Potassium 1006mg 21%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1048IU 21%
Vitamin C 17mg 19%
Calcium 56mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.