Asian Hot Pot Broth with Tangy Chili Sauce

Name: Asian Hot Pot Broth with Tangy Chili Sauce
Prep time: 15 min
Cook time: 25 min
Yield: 10
Cuisine: Asian Other,
Ingredients: 2 tsps (10 ml) vegetable oil; 1 large sweet onion thinly sliced; 2 containers (32 ounces/1 L each) Beef Stock (8 cups/2 L); 1/4 cup (60 ml) Red Curry Paste (thai kitch); 2 tbsps (30 ml) reduced sodium soy sauce; 1 tbsp (15 ml) packed light brown sugar; 1 tbsp (15 ml) garlic powder (club house); 1 tsp (5 ml) ginger ground (club house); 2 tbsps (30 ml) lime juice; 1/2 cup (125 ml) Sweet Red Chili Sauce (thai kitch); 3 tbsps (45 ml) lime juice; 1 pound (500 g) flank steak very thinly sliced; Medium dry Chinese noodles, cooked; Assorted mushrooms, sliced; Baby bok choy, coarsely chopped; Bean sprouts; Red bell pepper, sliced; Crunchy Chinese noodles

A take on the traditional Asian hot pot, our version starts with a savory beef stock spiced with garlic, ginger and Thai Kitchen® Red Curry Paste. Guests cook steak quickly in the spicy stock and scoop with broth into individual bowls over noodles. Top with a sweet-hot c... Read More Read Less

15 min

PREP TIME

25 min

COOK TIME

160

CALORIES

INGREDIENTS

SERVINGS: 10