NUTRITION

SERVINGS

INGREDIENTS

7 oz Flank steak

2 cup Beef broth

1 tbsp Gochujang

1 tsp Sesame oil

1 tbsp Soy sauce

1 inch Ginger

2 clove Garlic

1 tsp Sichuan peppercorns

1 cup Bok choy

0.5 cup Shiitake mushrooms

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  1. Thinly slice the flank steak against the grain into very thin strips to ensure maximum tenderness.

• 2

  2. Heat the sesame oil in a medium pot over medium heat and sauté the minced garlic, grated ginger, and Sichuan peppercorns until fragrant.

• 3

  3. Stir in the gochujang and soy sauce, then pour in the beef broth and bring the mixture to a gentle simmer.

• 4

  4. Add the sliced shiitake mushrooms and bok choy to the broth, cooking for about 3 minutes until the vegetables are tender-crisp.

• 5

  5. Gently submerge the beef strips into the hot broth and cook for only 60 to 90 seconds until the meat is just cooked through.

• 6

  6. Season the hot pot with sea salt and black pepper, then ladle into deep bowls while steaming hot.