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This is a simple braised beef and
vegetable steamboat recipe that is great to be enjoyed during the
winter.
Ingredients : 750 g
scotch fillet, partially frozen
15
scallions
3
carrots
400 g
button mushrooms
1/2
Chinese cabbage
150 g
firm tofu
1 cup
short-grain rice, cooked
8 cups
chicken stock
Sesame seed sauce
Sauce to serve
Method :
Use a very sharp kitchen knife to cut the
steak fillet into very thin slices. Set aside on a plate. Cut into 4 cm
lengths of the scallions for the white part only. Discard the green
tops. Slice the mushrooms, and the carrots very thinly. Chop the cabbage
and tofu into bite-sized pieces. Use a serving platter to arrange all
the prepared vegetables, meat and tofu in separate sections. Cover the
ingredients with a plastic wrap and leave in the fridge for 30 minutes
before cooking time.
Set the table with individual serving
bowl, a small bowl of sesame seed sauce, rice and other eating utensils.
When all the guests are seated, pour the stock into the cooking vessel,
cover and bring to a simmer. Each diner will pick their own ingredients
and places it in the simmering stock to cook. The food is then dipped
into the sesame seed sauce and eaten with the rice.
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