Name: Mongolian beef hotpot
Cuisine: China
Ingredients: 2.5 litres /4 pints clear beef stock (you can use stock cubes); 1 kg/2¼ lb Chinese cabbage, either the pale green Chinese leaves, or, for preference, dark green-leaved bok choi (or a mixture of both), cut into pieces, stalk and all; 100 g/3½ oz transparent rice noodles; 450 g/1 lb baby spinach leaves, washed and dried; 2 or 3 blocks of firm bean curd, cut into cubes; 1.5 kg/3½ lb fillet steak, membrane trimmed off

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

This is a spectacular dish that ranks alongside the famous Peking Duck. All the guests cook their own food by using what is known as a hotpot or a steamboat - normally quite an ornate sort of a fondue dish that has a metholated spirit-fired burner in the middle (you could, of course, use a regular fondue set). Although this recipe is for beef, you could substitute lamb or fillet of pork.

You will also need to buy some little wire baskets (available