Beef Brisket and Mung Bean Sprout Hot Pot recipe - ingredients, nutrition and when to eat it
Thinly sliced beef brisket, crisp mung bean sprouts, and mushrooms are simmered together in a savory broth.
Thinly sliced beef brisket, crisp mung bean sprouts, and mushrooms are simmered together in a savory broth. The rich, nutty flavor of the beef pairs with the light broth, making this a lovely dish to cook slowly and share around the table in the evening.
Soups & stews · 25 minutes to cook
Tips: Beef brisket can become firm if simmered too long, so add it after the vegetables have softened.
Tips: If the broth reduces too much, add a little water or stock at a time and adjust the seasoning.
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Ingredients (1 serving)
- Beef brisket — 120 g
- Mung bean sprouts — 150 g
- Enoki mushrooms — 0.5 pack
- Shiitake mushrooms — 2 pc
- Napa cabbage — 2 sheet
- Green onion — 0.3 stalk
- Beef broth — 400 ml
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Ground black pepper — 1 pinch