Recipe courtesy of Michael Lomonaco

Mongolian Fire Pot Beef Fillet

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  • Level: Easy
  • Yield: 4 servings
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3 cups beef broth

6 slices fresh ginger

3 pieces star anise

3 cloves garlic

2 to 3 hot dried chili peppers

1 tablespoon dark soy sauce

1 teaspoon salt

1 teaspoon ground black pepper

1 1/2 pounds fillet of beef, tied to keep an even shape

2 carrots, thinly sliced diagonally

3 ribs celery, thinly sliced diagonally

1/2 cup green scallions, thinly sliced diagonally

Hot chili paste

Coarse salt

Sesame oil

Soy sauce


  1. Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
  2. Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
  3. When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
  4. While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.
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