Beef Hot Pot
Prep
30m
Cook
15m
| Category: | Egg Dishes |
| Seasons |
Ingredients
For
3
Serving(s)
Ingredients:
| 3/4 pound boneless beef sirloin |
| 4 green onions |
| 1 1/2 summer, crookneck, acorn or zucchini squash |
| 6 large mushrooms |
| 2 broccoli stalks |
| 2 10.5 ounce cans beef broth |
| 1 bottle teriyaki sauce |
Beef Hot Pot Directions
- Cut partially frozen beef into very thin slices.
- Cut green onions into 2 inch lengths. Thinly slice squash and mushrooms.
- Break apart broccoli floretts into small clusters, and thinly slice stalks.
- Arrange meat and prepared vegetables on a tray.
- Pour broth or bullion into unheated mani-fryer. Bring broth or bouillon to a boil.
- Carefully drop in small amount of onion, squash, and broccoli; Simmer about 1 minute.
- Add small amount of meat and a few mushrooms. Cook to desired doneness, another 1 to 2 minutes. Scoop out
- cooked meat and vegetables with slotted spoon or strainer. Repeat process until meat and vegetables are all cooked.
- Dip meat and vegetables in teriyaki sauce. Unplug mini-fryer. Carefully pour remaining broth in two mugs or soup bowls and serve hot.
- Makes 2 to 3 servings
Notes
