Oriental One-Pot Meal
|Beef stock||6 Cup (96 tbs)|
|Light soy sauce||1⁄4 Cup (4 tbs)|
|Beer||1⁄3 Cup (5.33 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon (Szechuan / Black)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Green onions||2 Bunch (200 gm), cut into 1/2 inch pieces pieces|
|Sliced bamboo shoots||1 Cup (16 tbs)|
|Sliced chinese cabbage/Bok choy||1 Cup (16 tbs)|
|Lean beef steak||1 1⁄2 Pound, cut in paper thin slices (Sirloin / Rib Eye)|
Mix stock, soy sauce, beer, sugar, pepper, and salt in a 3-quart saucepan.
Boil 3 minutes.
Simmer vegetables in stock mixture until vegetables are just tender (about 5 minutes).
Divide vegetables among 6 shallow bowls; keep warm in oven.
Cook half the beef slices in the simmering stock mixture until rare to medium done (2 to 4 minutes).
Divide meat among bowls.
Cook remaining meat; divide among bowls.
Serve hot stock mixture over meat and vegetables or in individual bowls for dipping.