Low Sodium Beef Hot Pot
Warm up with a hearty and nourishing *Low Sodium Beef Hot Pot*, a healthier twist on the classic comfort dish. This flavorful recipe features tender slices of lean beef sirloin, nutrient-packed shiitake mushrooms, napa cabbage, and vibrant root vegetables like carrot and daikon radish, all simmered in a savory yet light low-sodium chicken broth. Infused with aromatic garlic, ginger, and a hint of sesame oil, it delivers big flavors without the extra salt. The addition of firm tofu provides an extra protein boost, making it a wholesome one-pot meal. Garnished with fresh green onions and cilantro, this hot pot is not only delicious but also a feast for the senses. Ready in just 90 minutes and perfect for four, this dish is ideal for cold evenings or as a satisfying family-style dinner. Whether you're watching your sodium intake or simply seeking a balanced meal, this hot pot is guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams lean beef sirloin
- 200 grams shiitake mushrooms
- 200 grams napa cabbage
- 1 large carrot
- 150 grams daikon radish
- 200 grams firm tofu
- 3 cloves garlic cloves
- 20 grams ginger
- 1 liter low-sodium chicken broth
- 500 milliliters water
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 stalks green onions
- 1 handful fresh cilantro
Instructions
Slice the lean beef sirloin into thin strips. Set aside.
Wipe the shiitake mushrooms with a damp cloth to clean. Remove the stems and slice the caps.
Cut the napa cabbage into bite-sized pieces.
Peel the carrot and daikon radish, then slice them thinly.
Cut the firm tofu into 1-inch cubes.
Mince the garlic cloves and grate the ginger.
In a large pot, combine the low-sodium chicken broth and water. Bring to a simmer over medium heat.
Add the minced garlic and ginger into the pot.
Add sliced mushrooms, carrots, daikon radish, and cabbage to the simmering broth.
Stir in the light soy sauce and rice vinegar. Allow the vegetables to cook for about 10 minutes.
Add the tofu cubes and let them simmer for another 5 minutes.
Now, add the beef slices to the hot pot, cooking until it is just tender and cooked through, about 5 minutes.
Finish by drizzling the sesame oil over the hot pot for added flavor.
Slice the green onions and chop the cilantro. Sprinkle over the hot pot before serving.
Serve hot pot in individual bowls, making sure each serving has a good amount of beef, vegetables, and broth. Enjoy!
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.3 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 676 mg | 52% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
