Microwave Beef & Cabbage Hotpot
Microwave Beef & Cabbage Hotpot
Ingredients
For the Hotpot
- 4 cups bean sprouts
- 4 cups bok choy, leaves separated
- 1 pound thinly sliced raw beef, such as shaved beef or hotpot-style slices
- 2 teaspoons garlic, minced
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1/2 teaspoon black pepper, freshly ground
- 6 cups Napa cabbage, leaves separated
- 1 cup water
For Serving (Optional)
- kimchi, as needed
- soy sauce, for dipping sauce, as needed
- lemon juice, for dipping sauce, as needed
- wasabi, for dipping sauce, as needed
Instructions
- 1
Place a generous layer of bean sprouts into a large, microwave-safe bowl.
⏱️ 1 min
- 2
Arrange the separated bok choy leaves on top of the bean sprouts.
⏱️ 1 min
- 3
Evenly arrange the thinly sliced raw beef over the vegetables.
⏱️ 2 min
- 4
Sprinkle the minced garlic over the beef. Then, drizzle the honey, sesame oil, and soy sauce over all the ingredients. Finish with a grinding of fresh black pepper.
⏱️ 2 min
- 5
Cover all the ingredients with the separated Napa cabbage leaves, ensuring they are well-placed to trap steam during cooking.
⏱️ 2 min
- 6
Carefully pour the 1 cup of water directly into the bowl, trying not to disturb the layers too much.
⏱️ 1 min
- 7
Place the bowl into a microwave and cook on high power for 6 minutes. Cooking time may vary slightly depending on your microwave's wattage.
⏱️ 6 min
- 8
Carefully remove the hot bowl from the microwave using oven mitts or pot holders. Using kitchen shears and chopsticks, cut the cooked Napa cabbage into bite-sized pieces directly in the bowl.
⏱️ 2 min
- 9
Thoroughly mix all the ingredients with chopsticks until the beef is fully cooked and everything is evenly combined in the savory broth created during cooking.
⏱️ 2 min
- 10
Serve the hotpot immediately. Optionally, serve with a side of kimchi and a dipping sauce made from soy sauce, lemon juice, and wasabi.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Microwave Beef & Cabbage Hotpot
Ingredients
For the Hotpot
- 4 cups bean sprouts
- 4 cups bok choy, leaves separated
- 1 pound thinly sliced raw beef, such as shaved beef or hotpot-style slices
- 2 teaspoons garlic, minced
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1/2 teaspoon black pepper, freshly ground
- 6 cups Napa cabbage, leaves separated
- 1 cup water
For Serving (Optional)
- kimchi, as needed
- soy sauce, for dipping sauce, as needed
- lemon juice, for dipping sauce, as needed
- wasabi, for dipping sauce, as needed
Instructions
- 1
Place a generous layer of bean sprouts into a large, microwave-safe bowl.
⏱️ 1 min - 2
Arrange the separated bok choy leaves on top of the bean sprouts.
⏱️ 1 min - 3
Evenly arrange the thinly sliced raw beef over the vegetables.
⏱️ 2 min - 4
Sprinkle the minced garlic over the beef. Then, drizzle the honey, sesame oil, and soy sauce over all the ingredients. Finish with a grinding of fresh black pepper.
⏱️ 2 min - 5
Cover all the ingredients with the separated Napa cabbage leaves, ensuring they are well-placed to trap steam during cooking.
⏱️ 2 min - 6
Carefully pour the 1 cup of water directly into the bowl, trying not to disturb the layers too much.
⏱️ 1 min - 7
Place the bowl into a microwave and cook on high power for 6 minutes. Cooking time may vary slightly depending on your microwave's wattage.
⏱️ 6 min - 8
Carefully remove the hot bowl from the microwave using oven mitts or pot holders. Using kitchen shears and chopsticks, cut the cooked Napa cabbage into bite-sized pieces directly in the bowl.
⏱️ 2 min - 9
Thoroughly mix all the ingredients with chopsticks until the beef is fully cooked and everything is evenly combined in the savory broth created during cooking.
⏱️ 2 min - 10
Serve the hotpot immediately. Optionally, serve with a side of kimchi and a dipping sauce made from soy sauce, lemon juice, and wasabi.
⏱️ 1 min