Easy Beef and Vegetable Hotpot by Elizabethwu

Ingredients

• 1 lb thinly sliced beef
• 1/4 head napa cabbage, leaves separated
• 1 bundle enoki mushrooms
• 6 shiitake mushrooms, sliced
• 2 bundles mung bean vermicelli
• 4 cup water
• 3 cloves garlic, smashed
• 1/3 cup soy sauce
• 1 tbsp shaoxing wine
• 1 tbsp rice vinegar
• 1 tbsp dashi powder
• 1/4 tsp msg

Instructions

1. Layer the Napa cabbage leaves and half of the beef to form 11 layers, then slice the stack into thirds.
2. Combine water, garlic, soy sauce, shaoxing wine, rice vinegar, dashi powder, and MSG in a bowl to create the broth.
3. Arrange the cabbage-beef stacks, enoki mushrooms, shiitake mushrooms, and vermicelli in a large pot.
4. Pour the prepared broth over the ingredients.
5. Cook on high heat for 5-8 minutes until the beef is fully cooked and vegetables are tender.