Asian Hot Pot Broth with Tangy Chili Sauce Recipe | Yummly

Asian Hot Pot Broth with Tangy Chili Sauce

MCCORMICK
20Ingredients
40Minutes
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Ingredients

US|METRIC
  • broth
  • chili sauce (Tangy)
  • 2 teaspoons vegetable oil
  • 1 sweet onion (large, thinly sliced)
  • 2 containers beef stock (32 ounces each Kitchen Basics® Original, 8 cups)
  • 1/4 cup Thai Kitchen Red Curry Paste
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon light brown sugar (packed)
  • 1 tablespoon McCormick Garlic Powder
  • 1 teaspoon ginger (McCormick®, Ground)
  • 2 tablespoons lime juice
  • 1/2 cup chili sauce (Thai Kitchen® Sweet Red)
  • 3 tablespoons lime juice
  • 1 pound flank steak (very thinly sliced)
  • lo mein noodles (Simply Asia Chinese Style, cooked)
  • mushrooms (Assorted, sliced)
  • baby bok choy (coarsely chopped)
  • bean sprouts
  • red bell pepper (sliced)
  • chinese noodles (Crunchy)
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    Directions

    1. For the Broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
    2. Meanwhile, for the Tangy Chili Sauce, mix all ingredients in small bowl. Cover and refrigerate until ready to serve.
    3. Place sliced steak on a plate. Place garnishes in bowls.
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