The best cuts of beef for hot pot are well-marbled with streaks of fat, such as ribeye, flank steak, brisket, short rib, or sirloin, sliced against the grain. Traditional Chinese hot pot (not to ...

This cut of beef takes exceptionally well to marinades—flavor easily seeps into the grooves of its prominent muscle fibers. Flank steak is lean and not very thick, so it only requires a quick ...

Beef and broccoli is a takeout favorite, but did you know you can make it effortlessly at home? This crockpot beef and ...