Chinese Hot Pot (Julie Chen) This Asian-inspired beef and vegetable main dish recipe is the perfect dinner for a cold, winter night. Great for entertaining. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 20, 2019 Print Share Share Tweet Pin Email Start To Finish Time: 75 mins Servings: 6 Jump to Nutrition Facts Ingredients Dipping Sauce (see recipe below) 8 ounce fresh or frozen, peeled, deveined shrimp 8 ounce fresh or frozen sole, cut into 2-inch pieces 8 ounce boneless beef top loin steak 3 cup shredded Napa cabbage 1 cup sliced fresh shiitake mushrooms 1 cup fresh bean sprouts, trimmed 2 medium carrots, thinly bias-sliced 1 8 ounce can sliced bamboo shoots, drained 8 cup water 1 teaspoon salt 2 tablespoon sliced green onions 1 1 inch piece fresh ginger, peeled and thinly sliced 4 ounce rice stick noodles Dipping Sauce ½ cup reduced sodium soy sauce ¼ cup snipped fresh cilantro ¼ cup sliced green onions 1 tablespoon toasted sesame oil 1 small fresh jalapeno pepper, seeded and finely chopped (optional) 2 teaspoon sugar 2 teaspoon rice vinegar 2 teaspoon grated fresh ginger 2 cloves garlic Directions Prepare Dipping Sauce. Meanwhile, thaw shrimp and sole, if frozen. If desired, brown steak on both sides in a lightly oiled large skillet over medium-high heat. Transfer beef to a cutting board. Thinly slice beef into bite-size strips. Arrange beef and seafood on a platter; set aside. Arrange cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots on a separate platter; set aside. In a large saucepan bring water and salt to boiling. Pour into a firepot, electric wok, or electric skillet. Light burner under pot or turn on wok or skillet to medium heat. To serve, give each person a bowl and a small wire strainer, chopsticks, or a slotted spoon. Dip meat, fish, and shrimp into simmering water until done. Allow 30 to 60 seconds for beef or until desired doneness and 1 to 2 minutes for fish (should flake easily) and shrimp (should turn opaque). Remove from water and place in bowls. Add vegetables to pot. Cook 1 to 2 minutes or until crisp-tender. Remove from water and add to bowls. When all meat, fish, shrimp, and vegetables are cooked, add green onions, ginger, and noodles to broth. Cook 3 minutes or until noodles are tender. Remove and discard ginger pieces. Pour broth and noodles over meat and vegetables in bowls. Stir Dipping Sauce into each bowl to taste. Makes 6 to 8 servings. Dipping Sauce In a small bowl stir together soy sauce; cilantro; green onions; toasted sesame oil; jalapeno pepper (optional); sugar; rice vinegar; ginger; and garlic. Allow to stand, covered, 1 hour before serving. Makes about 3/4 cup. Print Nutrition Facts (per serving) 270 Calories 5g Fat 29g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 270 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 93mg 31% Sodium 1293mg 56% Total Carbohydrate 29g 11% Total Sugars 4g Protein 26g Vitamin C 18.3mg 92% Calcium 111.1mg 9% Iron 3.2mg 18% Potassium 613mg 13% Folate, total 64.5mcg Vitamin B-12 4.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.