Chinese Hot Pot

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1/2 piece stew beef, cut into chunks

2 medium zucchini, sliced

8 button mushrooms, halved

1 cup broccoli florets

1 cup extra-firm tofu, cut into cubes

3 cups vegetable broth

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons low-sodium soy sauce

1 teaspoon red pepper flakes

1 teaspoon sesame oil

1 tablespoon honey

1/2 cup bean sprouts

1/2 cup sugar, trimmed

4 ounces sliced water chestnuts, canned and drained

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