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Lunch / Dinner

Sour Beef Hot Pot with Fresh Herbs

Have some fun when you (virtually) travel to Japan with this riff on a hot pot. Known as nabemono [nah-behMOH-noh], there are endless variations of hot pots. Guests dip meat and veggies into a simmering pot of broth placed in the center of the table. With bold ingredients like anchovies, pineapple, and lemongrass, you’ll craft a flavorful meal in no time. And for ultra-tender steak, thinly slice it, then simply ladle the steaming broth over the top. The heat of the broth is enough to cook it through.

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Ingredients

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Instructions

Prepare noodles according to package directions; set aside.

Heat oils with anchovies in a pot over medium-high and cook until anchovies nearly dissolve. Add garlic, minced chile, and ½ cup pineapple; cook until softened, about 3 minutes.

Stir in broth, vinegar, shallots, and lemongrass, bring to a boil, then reduce heat to medium, and simmer soup 15–20 minutes; discard lemongrass. Stir in noodles, remaining ½ cup pineapple, basil, mint, and cilantro.

Divide steak among four bowls, then ladle soup over the top. Garnish servings with sliced chile.

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