Beef Hot Pot with Potatoes and Baby Corn

    1 hour

    In this recipe minced beef and potatoes are first stir fried and then added to a simmering pot of seasonings. Serve with white rice.

    3 people made this

    Serves: 4 

    • Marinade
    • 1/2 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon light soy sauce
    • 1 tablespoon cornflour, mixed with 1 tablespoon water
    • 450g beef mince
    • 3 tablespoons oil
    • 5 small potatoes, peeled and chopped into chunks
    • water, as needed
    • 1 tablespoon oil
    • 1 tablespoon chopped garlic
    • 1 medium onion, diced
    • 1/4 teaspoon salt
    • 1 (410g) tin baby corn, drained
    • Sauce
    • soy sauce, to taste
    • oyster sauce, to taste
    • 300g enoki mushrooms, root end removed
    • 1 spring onion, chopped

    Preparation:20min  ›  Cook:30min  ›  Extra time:10min marinating  ›  Ready in:1hour 

    1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the beef mince, allow to marinate for 10 minutes.
    2. Heat a large frying pan with 3 tablespoons oil. Add the potato and fry until browned, about 4-5 minutes. Put into a large saucepan with just enough water to cover. Bring to the boil and cook on medium heat for 10 minutes.
    3. Heat the same frying pan, with the residual fat from the potatoes, over high heat. Stir fry the beef until 80% done, about 3-4 minutes. Drain away the fat and set aside.
    4. Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry the garlic until aromatic, 2-3 minutes. Add the onion and salt and stir fry until soft, 3-4 minutes. Add the baby corn and beef mince to the pan and mix well.
    5. Add all of the ingredients into the same saucepan with the potatoes, adjust the seasoning with soy sauce and oyster sauce. Stir in the mushrooms and stir for 4-5 minutes to heat through. Garnish with spring onions and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)