Preparation time: 30 min
Cooking time: 30 min
Serves 4

 INGREDIENTS

• Broth:

   

- 6 1/3 cup beef broth

- 1 red onion

- 1/3 inch fresh ginger

- 3 tbsp dried goji berries

- 2 tbsp of chili paste

- 2 tbsp soy sauce

- 3 tbsp sesame oil

• Meat:

- 12 oz thin slices of beef

• Lime dip:

- 3 tbsp. soy sauce

- 2 tbsp. nuoc-mam (fish) sauce

- 1/2 tsp. of chili paste

- Juice of one lime

- 1 red hot pepper

- A few cilantro leaves

• Sides:

- 1 package of Chinese noodles

- 1 bok choy Chinese cabbage

- 1/2 bunch of mint

- 1/2 bunch of cilantro

- 1.7 oz mushrooms

- 1 red bell pepper

- 3.5 oz smoked tofu

- Roasted peanuts

- Sichuan pepper

METHOD

Cook the Chinese noodles according to the instructions on the package.

Make the broth: chop the red onions and grate the ginger and place them in the stew pot. Brown for a few minutes on medium heat in sesame oil. Add the chili paste and deglaze with soy sauce. Add the beef broth and bring to a boil. Lower the heat and add the goji berries, a few cilantro leaves. Cut the cabbage in half and add it. Simmer for about 5 minutes.

In the meantime, make the lime dip by mixing all of the ingredients together in a small bowl. Finely chop the red hot pepper and cilantro, then add them. Set aside.

Place the hot broth on a warmer at the center of the table and place all of the raw ingredients in dishes surrounding it. Gently dip the meat, mushrooms, bell pepper and tofu in it throughout the meal. Cook the ingredients to your taste, ranging from 30 seconds for the thin slices of beef to 1–4 minutes for the tofu and vegetables.

Enjoy with a side of Chinese noodles, sauce, roasted peanuts, cilantro, fresh mint and Sichuan pepper.