Beef and Baby Corn Hot Pot
1
Beef and Baby Corn Hot Pot
This is a delicious and flavoursome recipe. Beef is marinated, then stir fried and served on top of rice vermicelli, carrots and baby corn.
Ingredients
Serves: 4
- 450g beef steak, thinly sliced
- Marinade
- 1/2 tablespoon sugar
- 1/2 tablespoon light soy sauce
- 1 tablespoon cornflour, mixed with 1 tablespoon water
- 2 tablespoons oil, divided
- 1 tablespoon finely chopped garlic
- 1 medium onion, sliced
- 1/4 teaspoon salt
- 2 carrots, chopped
- 8 baby corn, halved
- Sauce
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sugar
- 1 teaspoon hoisin sauce
- 1/3 teaspoon chicken stock powder
- black pepper to taste
- 2 cups (500ml) water
- 80g rice vermicelli, soaked, cut into half
Directions
Preparation:15min ›
Cook:20min ›
Extra time:15min marinating ›
Ready in:50min
- Marinade the beef in sugar, soy sauce and the cornflour slurry for 15 minutes.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the beef until 70% done, about 3-4 minutes. Set aside.
- 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, cook until soft, 3-4 minutes.
- Stir in the carrots, baby corn and soy sauce. Mix well. Add the oyster sauce, sugar, hoisin sauce, chicken stock powder, black pepper and water. Allow the mixture to come to a simmer, then simmer for 5 minutes.
- Turn off the heat and stir in the rice noodles. Serve with the beef arranged on top.
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