Mongolian Hot Pot

Name: Mongolian Hot Pot
Yield: 6 servings
Ingredients: 2 ½ tablespoons grated peeled fresh ginger; 2 tablespoons low-sodium soy sauce; ¼ teaspoon crushed red pepper; 8 ounces flank steak, thinly sliced and cut into 1 1/2-inch lengths; 2 large garlic cloves, minced; Cooking spray; 7 cups thinly sliced bok choy (about 1 pound); 1 cup thinly sliced shiitake mushrooms (about 2 ounces); 1 cup (1/4-inch-thick) slices carrot; ½ cup thinly sliced green onions; 2 cups hot water; 2 tablespoons hoisin sauce; 2 (14-ounce) cans less-sodium beef broth; 4 ounces uncooked soba (buckwheat) noodles; 1 tablespoon rice vinegar; 1 ½ teaspoons dark sesame oil, divided

2 Ratings
2 Reviews

This is a popular soup in northern China. Cooking goes quickly, so you'll want to prep all the ingredients first. Simmering the soba noodles in the broth helps thicken the soup.

By Joanna Pruess

Recipe by Cooking Light April 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:

6 servings

Nutrition Info

Directions

Step 1
Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.

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Step 2
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; set aside.
Step 3
Add bok choy, mushrooms, carrot, and green onions to pan; stir-fry 2 minutes or until bok choy begins to wilt. Add water, hoisin, and broth; bring to a boil. Stir in noodles. Reduce heat; simmer 5 minutes or until noodles are done. Stir in beef mixture and vinegar. Ladle 1 1/2 cups soup into each of 6 bowls; drizzle each serving with 1/4 teaspoon sesame oil.

Nutrition Facts

Per Serving:

197 calories; calories from fat 26%; fat 5.6g; saturated fat 1.9g; mono fat 2.2g; poly fat 0.7g; protein 13.4g; carbohydrates 24.2g; fiber 2.8g; cholesterol 17mg; iron 2mg; sodium 633mg; calcium 102mg.

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Cwaggone

12/30/2011

I've made this recipe twice and enjoyed it both times. Be sure to use a flavorful broth and don't be afraid to experiment with different veggies!

cookinla

08/15/2009

I thought this was ok. I was disappointed in the flavor of the broth, it was weak and tasted pretty much like what it was: beef broth and water. I don't think it's really a "good, solid" recipe, but I couldn't give it 2 stars because it wasn't bad. Just not very interesting and I wouldn't make it again.

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