Beef and Bok Choy Hot Pot

Beef and Bok Choy Hot Pot Photography: Randy Mayor; Styling: Jan Gautro


  • 2 1/4 cups water
  • 3/4 cup low-salt beef broth
  • 1/3 cup rice vinegar
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon vegetable oil
  • 1 pound beef stew meat, cut into bite-sized pieces
  • 1 1/4 cups chopped green onions
  • 1 garlic clove, minced
  • 1 teaspoon minced peeled fresh ginger
  • 2 cups thinly sliced bok choy
  • 1 1/2 cups thinly sliced carrot
  • 2 cups hot cooked wide rice noodles or fettuccine


Combine first 6 ingredients, stirring with a whisk; set aside.

Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.

Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

    You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage.
  • Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 1/2 cup noodles)

Nutritional Information

Calories per serving: 369
Caloriesfromfat per serving: 29%
Fat per serving: 11.7g
Saturated fat per serving: 3.5g
Monounsaturated fat per serving: 4.2g
Polyunsaturated fat per serving: 2.4g
Protein per serving: 26.3g
Carbohydrate per serving: 36.6g
Fiber per serving: 3.5g
Cholesterol per serving: 71mg
Iron per serving: 3.8mg
Sodium per serving: 931mg
Calcium per serving: 90mg