Beef Hot Pot

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 1/2 pounds ground beef
  • 4 cloves garlic minced
  • 3 tablespoons chopped cilantro
  • 1 teaspoon coconut aminos or use soy sauce
  • 4 tablespoons ghee or unsalted butter
  • 1 cup diced red onion
  • 1 small jalapeno seeded and sliced
  • 1/2 tablespoon chopped fresh ginger
  • 2 cups white button mushrooms
  • 5 cups shredded bok choy
  • 2 cups julienne red bell pepper
  • 2 cups asparagus tips
  • 4 cups bone broth
  • 1 medium lime zest and juice
  • Sea salt and freshly ground black pepper to taste
  • 2 1/2 tablespoons chopped cilantro


  • In medium bowl, mix together the first 4 ingredients (beef through soy sauce). Form mixture into 12 small meatballs.
  • In a large pot, heat ghee over medium heat. In the pot, sauté onion, jalapeno, and ginger for 3 minutes.
  • To the pot, add the next 4 ingredients (mushrooms through asparagus) and sauté for 4 minutes, then add broth.
  • Over medium heat, bring broth to a simmer and cook for 5 minutes, then add meatballs.
  • Simmer broth for 8 to 10 minutes, or until meatballs are fully cooked and vegetables are tender. Stir in lime zest and juice and season to taste with sea salt and pepper.
  • In individual bowls, place beef, vegetables, and broth. Garnish with chopped cilantro and serve.


Serving Suggestion: Cauli - rice (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and butter, fluff with a fork.)
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