My husband loved this recipe, and I thought it was pretty good. I followed the previous suggestions on the broth/water ratio, and next time will double the garlic and ginger, also. I also think I'll use dark soy sauce for half the soy sauce next time. As mentioned, the house does smell fantastic while it's cooking, and it's a pretty fast recipe for a braise. I served it with vegetable dumplings filled with bok choy, red pepper, and bamboo shoots.
Beef and Bok Choy Hot Pot
Comments and Reviews 1-9 of 9
sarahkaye Posted: 03/12/10
Buklbny Posted: 12/22/08
Excellent recipe, but I changed quite a bit. Added more than double the garlic and ginger, and increased the beef broth to one cup and decreased the water to 2 cups. Added many more carrots and bok choy than the recipe specified. Used egg noodles, becaue that is what I had in the pantry. This was outstanding, and I will definitely make this again - great winter comfort food.
courtneymay21 Posted: 10/13/09
The sauce in this recipe is heaven! I also take the broth to a full cup and the water down 1/4 cup, and I usually skip the carrots and increase the bok choy by a cup or two - just eye it to see if it's enough for you. I add a pack of lo mein noodles when I add the boy choy and let it simmer until they are soft and soaking up the broth. This is best for a weekend, or an evening when my husband is working late since it has to simmer so long, but it's become one of our favorites.
fondukes Posted: 04/15/09
This was very good and easy to make. After browning the meat, I put everything except the carrots and bok choy into the slow cooker on low for 6 hours. Then I transferred it to a pot, added carrots and bok choy and brought it to a simmer for about 10 minutes. I served over rice noodles. My whole family enjoyed, even picky son.
Laurenshana Posted: 02/21/10
Really good. I doubled the bok choy and added broccoli. I did add extra ginger and garlic - delicious. My husband requested this be a staple.
HomechefAna Posted: 09/09/10
Per previous reviews, I added extra garlic, ginger, bok choy, and carrots. The flavors really meshed well together. I used soba noodles, because that's what I had on hand, and they worked great with the flavors! Make sure you slice the bok choy thin- otherwise it's hard to eat. I'll make this again.
CallieWheat Posted: 03/22/11
This is a good recipe but a little too vinegary for my husband and me. When I make it again (which I definitely will) I will use less rice vinegar and more beef broth and soy sauce. I will also use sesame oil for browning the meat.
seabreezeblues Posted: 01/25/11
surprisingly good! love the cinnamon and ginger. i used a lot of my leftovers in this soup, such as portabella mushrooms. i didn't serve anything with the dish, tho. i will make this dish again and i will probably serve some fresh baked bread.
guerillafemme1 Posted: 12/14/11
I did not care for this recipe. The flavors go together well but there is too much of all of them and I'm a person who like bold flavor. 1/3 cup rice vinegar made the broth too tart. 1/3 cup soy sauce made it too salty. The brown sugar made it too sweet. To combat all of that I added a teaspoon of garlic-chili paste and then it was too spicy. I ended up removing one cup of broth and replacing it with plain water. But I kept cooking the broth so the spices would mingle correctly and as a result the veggies and noodles were mushy. Probably won't make again. :(