Soy-Free Beef Hot Pot
Warm up with the rich, comforting flavors of Soy-Free Beef Hot Pot—an allergy-friendly twist on the classic dish. Perfect for family dinners or cozy nights in, this recipe features succulent beef chuck roast, aromatic garlic and ginger, and a medley of vibrant vegetables like bok choy, daikon radish, and shiitake mushrooms. Simmered to perfection in a flavorful broth enhanced with fish sauce and rice vinegar, this gluten-free and soy-free hot pot showcases bold umami notes without compromise. Ready in under two hours, this hearty, nutrient-packed dish is ideal for anyone seeking a satisfying and wholesome meal without soy-based ingredients. Garnished with fresh green onions, it’s a feast for the senses that’s as delightful to serve as it is to enjoy!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 large onion, sliced
- 2 medium carrots, sliced
- 1 small daikon radish, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups beef broth
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce (ensure it is soy-free)
- 1 head bok choy, chopped
- 8 ounces shiitake mushrooms, sliced
- 3 stalks green onions, chopped
Instructions
Season the beef chuck roast with salt and black pepper on both sides.
Heat sesame oil in a large pot over medium-high heat. Add the beef and sear it on all sides until browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
In the same pot, add the sliced onion and sauté until translucent, about 5 minutes.
Add the sliced carrots, daikon radish, minced garlic, and ginger to the pot, and cook for another 3 minutes until the garlic and ginger become fragrant.
Return the beef to the pot and pour in the beef broth. Add the rice vinegar and fish sauce. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 60 minutes, or until the beef becomes tender.
Add the chopped bok choy and sliced shiitake mushrooms to the pot. Continue to simmer for another 15 minutes until the vegetables are tender.
Taste and adjust seasoning if necessary.
Garnish with chopped green onions before serving hot.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 9415 mg | 409% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 25.8 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 515 mg | 40% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4655 mg | 99% | |
*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.
