Today, I will be sharing the recipe for Mongolian hot pot. It is made with beef, noodles, mushrooms, vegetables, and various sauces and spices.
This recipe may have high sodium content. To make a healthier version of this recipe, choose high-quality ingredients, sauces, and soup base. Opt for ingredients with fewer fats, sodium, and carbohydrates. Mongolian hotpot can be easily made at home, but you need to do a little preparation before beginning the cooking process.
To make the Mongolian hot pot, seal the ginger, soy sauce, red pepper, steak, and garlic in the zip-lock bag. Refrigerate them for some time. Meanwhile, cook the beef mixture in a pan. Stir fry all the solid ingredients in a pan. Bring water and broth to a boil. Add the noodles and cook them on a low flame. Finally, add the beef mixture and vinegar, and serve hot.
Printable Version
Mongolian Hot Pot Recipe
Ingredients
Method
- Add the ginger, red pepper flakes, soy sauce, flank steak, and minced garlic in a ziplock bag. Seal the bag and refrigerate for 2 ½ hours. Flip the bag occasionally.
- Take a small Dutch oven and heat it over a high flame. Coat the pan with cooking spray. Add beef mixture to the pan and cook until it turns brown. Set it aside.
- Now, add bok choy, carrots, and green onions to the pan. Cook for 2 minutes or until bok choy begins to wilt.
- Add water, hoisin, and broth to it. Bring it to boil. Stir noodles in it and cook them on reduced flame for 5 minutes until the noodles are done.
- Add beef mixture and vinegar to it. Pour 1 ½ cups of soup into bowls with ¼ teaspoon sesame oil. Serve hot.
