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.
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.
% Daily Value*
Total Fat 12g 18%
Cholesterol 75mg 25%
Sodium 312mg 13%
Carbs 16g 5%
*Percent Daily Values are based on a 2,000 calorie diet.