25-Min Beijing Hot Pot
A fast table-top broth experience with thinly sliced beef and chicken, leafy greens, and tofu in a salty-savory sesame dipping sauce. Boil everything in one pot and dip.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 32g
Ingredients
- ½ lb beef or lamb, thinly sliced (frozen briefly to slice easily)
- ½ lb boneless chicken breast, thinly sliced
- 14 oz firm tofu, cubed
- 6 cups low-sodium beef or chicken broth
- 4 stalks scallions, cut into 2-inch pieces
- 4 cups baby bok choy or spinach
- 8 oz shiitake or button mushrooms, sliced
- ½ cup sesame paste or tahini mixed with soy sauce, garlic, and chili oil
Instructions
- 1
Pour broth into a large pot or hot-pot cooker. Bring to a rolling boil over high heat.
- 2
While broth heats, arrange beef, chicken, tofu, bok choy, mushrooms, and scallions on a serving platter.
- 3
Stir sesame paste with 3 tbsp soy sauce, 2 minced garlic cloves, and 1 tbsp chili oil in a small bowl.
- 4
Set the hot pot at the table. Each diner adds their own ingredients to the simmering broth, cooks 30-60 seconds, then dips in sauce.
- 5
Beef and chicken cook in 30-60 seconds; tofu and greens in 1-2 minutes. Keep the broth at a gentle boil.
Tools you’ll need
- large pot or electric hot-pot cooker with burner
- serving platter
- small dipping bowls (one per diner)
- slotted spoon or strainer basket
- chopsticks or long tongs
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
