You are here:
  1. Home
  2. Main dishes - meat
  3. Chinese Steamboat


1 Chinese Steamboat

2 Main dishes - meat recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Chinese Steamboat

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

6 portion(s)

Chicken Marinated

  • 300 g chicken breast, thinly sliced
  • 2 tbsp oyster sauce

Beef fillet marinated

  • 300 g beef fillet steak, thinly sliced
  • 3 cm Ginger, peeled
  • 1/4 bunch coriander fresh
  • 1 tbsp tamari sauce

Soup

  • 1.2 litres water
  • 1 tbsp TM vegetable stock concentrate
  • 3 cm ginger fresh, thinly sliced
  • 3 cm lemongrass, thinly sliced
  • 300 g mixed vegetables ie carrots, snow peas, mushrooms, capsicum, chinese cabbage, chopped
  • 225 g hokkien noodles, placed into Thermoserver
  • 225 g vermicelli noodles or angel hair pasta (optional), presoaked then placed into thermoserver
Add to shopping list
5

Recipe's preparation

    Marinated chicken

  1. Thinly slice chicken breast. Place pieces into glass bowl and pour in 2 tablespoons of oyster sauce. Cover and refridgerate for 3 hours.

    2. Marinated Beef fillet

  2. Cut beef fillet into thin slices and place into glass bowl.

    Place ginger and coriander into TM Bowl and chop for 3 secs on Spd 7.

    Pour into glass bowl. Add Tamari and stir. Cover and refridgerate for 3 hours.

    3. Soup

  3. Place into TM Bowl water, stock, ginger and lemongrass.

    Cook for 8 mins, 100o, Counter-clockwise operation, Spd 1.

    Add chicken and beef. Cook for 6 mins, 100o, Counter-clockwise operation, Spd 1.

    Add mixed vegetable and cook for 6 mins, 100o, Counter-clockwise operation, Spd 1.

    Pour over noodles in Thermoserver.

    4. Soup

  4. Now Serve

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

This can be done as a vegetarian dish. You can also add seafood as well.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • I am a bit unsure of the directions. Not sure if...

    Submitted by balibelle on 9. April 2019 - 19:38.

    I am a bit unsure of the directions. Not sure if you are to use both sorts of noodles....either way, only used one sort and cannot fit it all into my thermoserver - so it makes HEAPS.
    Everyone enjoyed it. Thanks

    Login or register to post comments

  • fantastic recipe. Very easy

    Submitted by phallett on 16. August 2015 - 20:27.

    fantastic recipe. Very easy which is good. I'll definitely make this again. Thank you

    Login or register to post comments

  • Thanks for the recipe, it was

    Submitted by gingerchef_jess on 29. April 2015 - 11:58.

    Thanks for the recipe, it was great tmrc_emoticons.)

    Jess

    Login or register to post comments

  • Absolute winner & hubby's

    Submitted by stick751 on 22. September 2014 - 22:36.

    Absolute winner & hubby's favourite. I marinate the meat during the day, add a bit of extra sauce and also put steamed dumplings in the finished broth. So yummy and healthy  tmrc_emoticons.)

    Login or register to post comments

  • this looks yum , must try

    Submitted by suzanne4 on 29. January 2013 - 16:07.

    this looks yum , must try soon tmrc_emoticons.)

    Login or register to post comments

  • Simone,  I don't think it was

    Submitted by Chantimama on 2. August 2012 - 18:12.

    Simone,  I don't think it was some fat from the meat, it was actually the broth of the soup that separated.  Have you ever made a cup of tea and put lemon and milk in it?  The way it looks kind of cloudy when the lemon curdles the milk, but if you stir it, it goes back together?  That's what it did.  It tasted fine, it just looked a bit wierd is all tmrc_emoticons.)

    Login or register to post comments

  • Hello Chantimama, I also

    Submitted by Simone_87 on 1. August 2012 - 11:16.

    Hello Chantimama,

    I also pureed the ginger and lemon grass because i didnt want there to be chunks of ginger in there (and it was easier than cutting it! tmrc_emoticons.;) ).

    Also mine didnt separate at all that I noticed. Could it have been some fat from the meat that was separating once it had cooled?

     

    Login or register to post comments

  • This dish was just

    Submitted by Chantimama on 30. July 2012 - 22:44.

    This dish was just wonderful!  Mine was a little bit different from the recipe, as I just used pureed ginger and lemongrass, rather than slicing up the stalks.  No one in my house is interested in biting into a piece of ginger!  The broth was just wonderful...very fragrant and full of flavor.  My only question is:  when we put everything together, the broth kept separating (getting all cloudy and we would have to just mix it back up to get it together again!).  Did I do something wrong?  Or is that fairly normal?  Either way...excellent!  Love

    Login or register to post comments

  • Divine, the whole family

    Submitted by lemazami on 22. July 2012 - 11:02.

    Divine, the whole family loved it!

     

    Login or register to post comments

  • I made this for dinner last

    Submitted by Simone_87 on 16. July 2012 - 13:30.

    I made this for dinner last night and it was amazing! So easy to make and even my partner loved it! Thanks Simone great recipe! tmrc_emoticons.)

    Login or register to post comments

  • Thnks a lot for sharing, that

    Submitted by Flo C on 13. July 2012 - 19:22.

    Thnks a lot for sharing, that sounds delicious.

    Login or register to post comments

  • Thanks Simone for sharing

    Submitted by Donna O'Sullivan on 13. July 2012 - 17:47.

    Thanks Simone for sharing this recipe, can't wait to make this for the family

    <SPAN style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Cambria','serif'; COLOR: #00b050; FONT-SIZE: 12pt; mso-ascii-theme-f

    Login or register to post comments

  • What a wonderful adaptation

    Submitted by The Bush Gourmand on 13. July 2012 - 14:32.

    What a wonderful adaptation of an Asian classic! My mouth is watering just reading the recipe. This will definitely be on my menu next week. Thank you so much.

    www.thermogourmand.com.au

    Login or register to post comments