Name: Chinese Hotpot
Prep time: 10 min
Cook time: 9 h 30 min
Total time: 9 h 40 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 500 g/1 lb 2 oz beef flank; 600 ml/21 fl oz/scant 2½ cups Beef Stock or ready-made stock; 4 spring onions, finely chopped, to serve; 1 tsp toasted sesame oil; 2 tsp chilli bean paste; 150 g/5½ oz thin Chinese egg noodles; 1 tbsp soy sauce; 1 star anise; 3 garlic cloves, crushed; a pinch of Szechuan pepper; 1½ tsp ground cumin; 2.5 cm/1 in piece of root ginger; 2 tsp caster sugar; 125 ml/4 fl oz/½ cup Chinese rice wine; chopped coriander leaves, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
10 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

500 g/1 lb 2 oz beef flank
600

Method

Put the beef, stock, rice wine, garlic, star anise, chilli bean paste, sugar, cumin, soy sauce and Szechuan pepper in the slow cooker, stirring to dissolve the chilli bean paste.

Cover the cooker and cook on LOW for 9½ hours until the beef is very tender. Remove the beef from the cooker, wrap in foil and leave to rest for 10 minutes. Meanwhile, switch the cooker to HIGH, re-cover and co

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Chinese Hotpot

Ingredients

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