Mongolian Fire Pot Beef Fillet
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef
2
Bring the broth to a boil and reduce to a simmer and cook for 15 minutes
3
Season the beef with salt and pepper and add to the simmering broth
4
Return to the boil and reduce to a slow simmer and cook for 20 minutes
5
When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced
6
While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth
7
Simmer the broth for 10 minutes and serve with the sliced beef
8
Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments