Mushroom broth with beef steak
Votes: 2
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 671, total fat 20 G., saturated fats 6 G., proteins 31 G., carbohydrates 90 G., fiber 2 G., cholesterol 66 mg, sodium 1256 mg, sugar 4 G.
Calories 671, total fat 20 G., saturated fats 6 G., proteins 31 G., carbohydrates 90 G., fiber 2 G., cholesterol 66 mg, sodium 1256 mg, sugar 4 G.
To prepare this quick Chinese-inspired dish, hot pot, very thin slices of beef are poured into boiling broth and cooked directly in serving bowls. Rice makes the dish more filling, and kimchi adds crunch and savory flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons of vegetable oil
- 110 g chopped shiitake mushroom caps
- 5 cloves garlic, thinly sliced
- 2.5 cm fresh ginger root, peeled and finely chopped
- 4 cups beef broth
- 3 tablespoons soy sauce
- 350 g top sirloin steak, sliced very thin
- 2 cups of boiled round grain rice
- 1 cucumber, thinly sliced
- 1 bunch chives, thinly sliced
- 1 small hot red chili, thinly sliced
- Kimchi, for serving
- Lime wedges for serving
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Recipes with similar ingredients: beef, round grain rice, shiitake mushrooms, ginger root, chili pepper, cucumbers, soy sauce, kimchi
Cooking the dish according to the recipe:
- Heat oil in a medium heavy-bottomed saucepan over medium-high heat. Add the mushrooms and cook until golden brown, about 6 minutes. Add the garlic and ginger and cook, stirring, for about 5 minutes. Add the beef broth, 2 cups of water, soy sauce, and 1/2 teaspoon each of salt and black pepper, and bring to a boil.
- Slice the steak into thin strips and divide among 4 serving plates. Top with 1/2 cup rice. Season the broth with salt and pepper and ladle into bowls. Arrange the cucumbers, green onions, chili, and kimchi among the plates. Serve with lime wedges.
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