Asian Hot Pot Broth with Tangy Chili Sauce

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