ASIAN HOT POT BROTH WITH TANGY CHILI SAUCE
A take on the traditional Asian hot pot, our version starts with a savory beef stock spiced with McCormick® Garlic, Ginger and Thai Kitchen® Red Curry Paste. Guests cook steak quickly in the spicy...
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Cooking tools:
- Hot pot
- Stockpot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Ladle
- Slotted spoon
- Tongs
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- Broth
- 2 tsps vegetable oil
- 1 large, sweet onion, thinly sliced
- 2 containers (950ml each), Beef Stock, (8 cups)
- 1/4 cup Red Curry Paste
- 2 tbsps reduced sodium soy sauce
- 1 tbsp packed, light brown sugar
- 1 tbsp McCormick® Garlic Powder
- 1 tsp McCormick® Ginger, Ground
- 2 tbsps lime juice
- Tangy Chili Sauce
- 1/2 cup Sweet Red Chili Sauce
- 3 tbsps lime juice
- Add-Ins
- 450 g flank steak, very thinly sliced
- Lo Mein Noodles, cooked
- Assorted mushrooms, sliced
- Baby bok choy, coarsely chopped
- Bean sprouts
- Red bell pepper, sliced
- Crunchy Chinese noodles
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