Mongolian Hot Pot

Mongolian Hot Pot
Photo by Jan Smith

Ingredients

  • 1 cup (1/4-inch-thick) slices carrot
  • 2 large garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons low-sodium soy sauce
  • 2 cups hot water
  • 1 ½ teaspoons dark sesame oil, divided
  • Cooking spray
  • + 9 more ingredients
    • 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
    • 1 tablespoon rice vinegar
    • 2 (14-ounce) cans less-sodium beef broth
    • 7 cups thinly sliced bok choy (about 1 pound)
    • 2 tablespoons hoisin sauce
    • 8 ounces flank steak, thinly sliced and cut into 1 1/2-inch lengths
    • 2 ½ tablespoons grated peeled fresh ginger
    • ½ cup thinly sliced green onions
    • 4 ounces uncooked soba (buckwheat) noodles

Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally. Heat a small Dutch oven over high heat. Coat pan with cooking spray. Add beef mixture to pan; stir-fry 1 minute or until browned. Remove beef mixture from pan;...

View full recipe at My Recipes

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