{"id":322,"date":"2025-04-14T22:51:40","date_gmt":"2025-04-15T02:51:40","guid":{"rendered":"https:\/\/foodcookie.top\/?p=322"},"modified":"2025-11-12T08:56:42","modified_gmt":"2025-11-12T08:56:42","slug":"golden-elixir-hot-pot-sliced-beef-in-luxurious-broth","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=322","title":{"rendered":"Golden Elixir Hot Pot: Sliced Beef in Luxurious Broth"},"content":{"rendered":"\n\n
\n\t

Golden Soup Sliced Beef (Jin Tang Fei Niu)<\/h2>\n\t\t

\n\t\tThis indulgent dish features tender beef slices simmered in a rich, creamy golden broth made from pur\u00e9ed pumpkin and aromatic spices. The broth combines the natural sweetness of pumpkin with a subtle kick from yellow chili paste, creating a luxurious base for fresh vegetables like enoki mushrooms and baby bok choy. Quick to prepare yet impressively flavorful, it\u2019s a harmonious blend of textures and tastes that balances comfort and elegance, perfect for sharing at family meals or impressing guests.\t<\/p>\n\t

\n\t\t
  • Large saucepan or Dutch oven<\/li>
  • Blender or food processor<\/li>
  • Cutting board<\/li>
  • Sharp knife<\/li>
  • Slotted spoon<\/li>
  • Measuring cups and spoons<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    • For the Golden Broth<\/li>
    • 1 cup diced pumpkin (or butternut squash, peeled and seeded)<\/li>
    • 4 cups low – sodium chicken broth<\/li>
    • 2 tablespoons vegetable oil<\/li>
    • 3 cloves garlic (minced)<\/li>
    • 1 tablespoon grated fresh ginger<\/li>
    • 2 – 3 tablespoons yellow lantern chili paste (adjust to taste)<\/li>
    • 1 tablespoon soy sauce<\/li>
    • 1 teaspoon sugar<\/li>
    • 1\/2 teaspoon salt<\/li>
    • 1\/4 teaspoon ground white pepper<\/li>
    • 1\/2 cup coconut milk (optional, for extra creaminess)<\/li>
    • For the Main Ingredients<\/li>
    • 1 pound 450g thinly sliced beef shank or brisket (feiniu slices)<\/li>
    • 8 ounces 225g enoki mushrooms, trimmed<\/li>
    • 2 baby bok choy (halved lengthwise)<\/li>
    • 1 red bell pepper (sliced into strips)<\/li>
    • 1 green onion (chopped (for garnish))<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Prepare the Pumpkin:<\/li>
      2. Steam the diced pumpkin for 10 – 15 minutes until soft. Let cool, then blend into a smooth pur\u00e9e in a blender or food processor. Set aside.<\/li>
      3. Build the Broth:<\/li>
      4. Heat vegetable oil in a large saucepan over medium heat. Saut\u00e9 minced garlic and grated ginger for 1 minute until fragrant.<\/li>
      5. Add yellow lantern chili paste and stir for 30 seconds. Pour in the pumpkin pur\u00e9e, chicken broth, soy sauce, sugar, salt, and white pepper. Whisk to combine.<\/li>
      6. Bring the broth to a gentle boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally. If using coconut milk, add it now and mix well.<\/li>
      7. Cook the Vegetables:<\/li>
      8. Add enoki mushrooms, baby bok choy, and red bell pepper to the broth. Cook for 3 – 4 minutes until the vegetables are tender but still vibrant. Use a slotted spoon to transfer them to a serving bowl.<\/li>
      9. Cook the Beef:<\/li>
      10. Increase the heat to medium – high. Place the sliced beef into the hot broth, working in batches to avoid overcrowding. Cook for 1 – 2 minutes until the beef is just cooked through (it will turn from pink to brown). Remove with a slotted spoon and layer over the vegetables.<\/li>
      11. Serve:<\/li>
      12. Ladle the golden broth over the beef and vegetables. Garnish with chopped green onion. Serve immediately with steamed rice or noodles to soak up the flavorful broth.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        Pumpkin Substitute: Use canned pumpkin pur\u00e9e (unsweetened) for convenience, but fresh pumpkin offers better flavor.
        \nSpice Level: Adjust yellow lantern chili paste according to your heat tolerance\u2014start with 2 tablespoons for mild, 3 for moderate spiciness.
        \nVegetable Variations: Substitute with shiitake mushrooms, spinach, or napa cabbage for added texture.
        \nMake Ahead: The broth can be prepared up to 1 day in advance and stored in the refrigerator for deeper flavors.<\/p>\n\t<\/div>\n\t

        \n\t\t
        Main Course<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":879,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=322"}],"version-history":[{"count":2,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/322\/revisions"}],"predecessor-version":[{"id":983,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/322\/revisions\/983"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/879"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}