Beef Hot-Pot Soup

This basic version of a classic Asian beef soup makes a little beef go a very long way. For a vegetarian option, replace sirloin with extra edamame beans.

Makes four servings


  • 2 tbs. olive oil, divided
  • 1 tsp. minced shallots
  • 1 tsp. fish sauce
  • 1/4 cup finely chopped lemongrass
  • 1 tbs. tomato paste
  • 3 cups beef stock
  • 1 tbs. minced cilantro
  • 1/4 tsp. sea salt
  • 1/8 tsp. freshly ground black pepper
  • 4 2-ounce medallions of grass-fed beef sirloin
  • 8 baby carrots, sliced
  • ½ cup thinly shredded bok choy
  • ½ cup edamame beans
  • 2 cups cooked jasmine rice
  • 1 tbs. chopped scallions


Heat a medium saucepan and add 1 tablespoon olive oil. Sauté shallots for about one minute, then add the fish sauce, lemongrass and tomato paste. Bring to a boil and stir in beef stock. Simmer for 20 minutes, stir in cilantro, salt and pepper.

Preheat the oven to 400 degrees F. Season both sides of the beef with salt and pepper. Heat a sauté pan over high heat and add remaining olive oil. Sear the beef on both sides. Place in preheated oven and cook for five minutes for medium-rare steak.

Just before serving soup, add the carrots, bok choy and edamame beans to the soup base and cook for about one minute. Place ½ cup of rice in each of four bowls. Divide soup among the soup bowls. Slice beef on the bias and fan out over the rice and vegetables. Sprinkle each bowl with scallions.

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