Beef Flank Hotpot Slices 经典肥牛火锅片

About the Cut

Flank comes from the lower chest area of the cow, located beneath the rib and above the shank. This cut is known for its slightly higher fat content compared to leaner hotpot cuts, giving it a rich and satisfying flavor. The marbling and outer fat melt during cooking, releasing juices that enhance the natural beef aroma. The muscle fibers are finer than short ribs, offering a softer bite while still retaining a pleasant chew. This balance of tenderness and flavor makes flank an excellent choice for those who enjoy a meatier hotpot experience.

Flavour and Texture

• Marbling is delicate but more generous than many lean cuts, ensuring a juicy and flavorful mouthfeel.
• The aroma is rich and beefy with a hint of buttery sweetness from the fat.
• The texture is tender and smooth, with a slight chew that adds character.
• Each slice is pre cut to 1.5mm thickness and cooks in seconds, making it convenient for hotpot and stir fries.

Western Uses

In Western cooking, flank is often used for grilling, searing or slow braising. Dishes such as marinated flank steak, London broil or braised flank with vegetables showcase its robust beef flavor. While these methods highlight the depth of the cut, they usually require marination or longer cooking times.

East Asian Preparation

In East Asian cuisine, flank is celebrated for its thin slicing. Cut across the grain at 1.5mm, it cooks instantly while keeping its juiciness. These slices are ideal for hotpot, whether in spicy Sichuan broth, mild Japanese shabu shabu, or savory Korean bulgogi style hotpot. They also shine in quick stir fries with vegetables, soups such as tomato beef or golden broth beef, and rice bowls like gyudon and bulgogi rice. They pair wonderfully with noodles too, from a bowl of instant ramen to classic Japanese ramen enriched with tender beef slices.

Recipe Inspirations

Here are some easy ways to enjoy pre sliced flank at home:

• Beef with broccoli: Flash fry garlic, add flank slices, then broccoli. Quick and delicious in under ten minutes.
• Tomato beef soup: Lightly sauté tomatoes and garlic, add broth, then finish with beef slices for a refreshing soup.
• Korean bulgogi rice: Stir fry marinated beef with onions and serve over rice for a comforting bowl.
• Spicy ramen with beef: Add slices to noodles at the very end; they cook instantly and boost the broth.
  
  

How much beef do you need for a perfect meaty Hotpot?

General rule: 200 to 300 grams of beef per person

By appetite

• Light eater: 200 to 250 grams
• Big eater: 250 to 300 grams

By group size and pack size

• 1 person: 1 to 2 trays (150 to 300g)
• 2 people: 4 trays, 600g, enough for a couple’s hotpot
• 3 people: 4 trays, 600g, works if you have plenty of vegetables and sides
• 4 people: 8 trays, 1.2kg, just right for a smaller group gathering
• 5 to 6 people: 8 trays plus extra meat or sides, perfect for a larger gathering