Taiwanese Hot Pot

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  • 100g sliced Chuck Eye Roll


  • 1 punnet enoki mushrooms
  • 1 punnet shiitake mushrooms
  • 1 cup white cabbage, sliced
  • 1 bunch spring onion, sliced
  • 1 carrot, julienned
  • 2 cups Asian masterstock
  • 1 small lettuce, leaves torn


  • 2 ½ tbsp lime juice
  • 2 Tbsp vegetable oil
  • 2 Tbsp fish sauce
  • 1 tbsp caster sugar
  • 1 red chilli, finely chopped
  • 1 garlic clove, finely chopped
  • ½ roasted peanuts, coarsely chopped
  • ½ cup coriander, coarsely chopped


Step 01

Place masterstock on a sauce and place on a medium heat and bring to a gentle simmer

Step 02

Place all vegetables in the bottom of the bowl.

Step 03

Place sliced beef on top of vegetables.

Step 04

Pour hot broth over meat and vegetables.

Step 05

Serve with a side of chilli oil and spring onion

Other Recipes

Yakiniku Beef

Beef Stir Fry

Beef & Noodle Salad

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