Asian Hot Pot Broth with Tangy Chili Sauce Recipe | Yummly
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Asian Hot Pot Broth with Tangy Chili Sauce

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Asian Hot Pot Broth with Tangy Chili Sauce

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  • broth
  • chili sauce (Tangy)
  • 2 tsp. 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 Tbsp. reduced sodium soy sauce
  • 1 Tbsp. light brown sugar (packed)
  • 1 Tbsp. McCormick Garlic Powder
  • 1 tsp. ginger (McCormick®, Ground)
  • 2 Tbsp. lime juice
  • 1/2 cup chili sauce (Thai Kitchen® Sweet Red)
  • 3 Tbsp. lime juice
  • 1 lb. 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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    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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