How To Make Mongolian Hot Pot At Home
Today, I’ll share a recipe for Mongolian hot pot. It is made with beef, noodles, mushrooms, vegetables, and various sauces and spices.
This recipe may be high in sodium. To make a healthier version, choose high-quality ingredients, sauces, and a soup base. Choose ingredients with less fat, sodium, and carbohydrates. Mongolian hotpot is easy to make at home, but you need to do a little prep before you start cooking.
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 over low heat. Finally, add the beef mixture and vinegar, and serve hot.
Expert Tips That I Recommend
- Marinate the steak for 2 ½ hours. Don’t marinate longer, as soy sauce can make it overly salty.
- Always cut the steak against the grain; this makes it tender and easier to cut.
- Do not cook vegetables for too long, as they tend to lose their texture. Cook the vegetables briefly so they stay crisp.
- Do not overcook the noodles as they continue to absorb broth after cooking.
- Always chop all vegetables and meat into similar-sized pieces so they cook at the same pace.
Recipe Variation for Different Diets
- Keto Version: Instead of soy sauce, use coconut aminos, and replace carrots with zucchini to check whether hoisin sauce is sugar-free. Also use shirataki noodles instead of uncooked soba.
- Gluten-Free Version: Swap soy sauce for tamari, and check whether the hoisin sauce is gluten-free. Replace regular noodles with gluten-free buckwheat soba noodles.
Storing And Reheating This Recipe
Storing
- Let the soup cool completely. Then transfer it to an airtight container and refrigerate. Keep it at 4 degrees C and use it within 3-4 days.
Reheating
- Oven: First, preheat the oven to 175 degrees C. Then add the soup to an oven-safe dish and cover it lightly with foil. Now heat it well for 20-30 minutes.
- Stovetop: Take a skillet, add the soup, and add water if needed. Cover it with a lid and cook for 8-10 minutes. But you need to keep checking in between.
What To Serve With This Recipe
You can enjoy the Mongolian Hot Pot with steamed broccoli or kimchi to instantly elevate the flavor profile. Roasted mushrooms or fresh spring rolls also make a perfect side for the hot pot.
Printable Version
Mongolian Hot Pot Recipe
Ingredients
- 2½ Tablespoons Fresh Ginger
- 2 Tablespoons Low-Sodium Soy Sauce
- ¼ Teaspoon Red Pepper
- 8 ounces Flank Steak
- 2 large Garlic Cloves
- Cooking Spray
- 7 cups Bok Choy
- 1 cup Shiitake Mushrooms
- 1 cup Carrot
- ½ cup Green Onions
- 2 cups Hot Water
- 2 Tablespoons Hoisin Sauce
- 2(14-ounce ) cans Less-Sodium Beef Broth
- 4 ounces Uncooked Soba
- 1 tablespoon Rice Vinegar
- 1½ Teaspoons Dark Sesame Oil
Equipment
- Sockpot
- Ladle
- Knife
- Measuring Bowls
- Measuring Spoons
- Bowl
Method
- Add the ginger, red pepper flakes, soy sauce, flank steak, and minced garlic to a Ziploc bag. Seal the bag and refrigerate for 2 ½ hours. Flip the bag occasionally.
- Heat a small Dutch oven over a high flame. Coat the pan with cooking spray. Add the beef mixture to the pan and cook until browned. Set it aside.
- Now, add bok choy, carrots, and green onions to the pan. Cook for 2 minutes or until the bok choy begins to wilt.
- Add water, hoisin, and broth. Bring it to a boil. Stir in the noodles and cook over a reduced flame for 5 minutes, until done.
- Add the beef mixture and vinegar. Pour 1 ½ cups of soup into bowls, adding ¼ teaspoon of sesame oil. Serve hot.
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FAQs About the Mongolian Hot Pot
Why did my noodles turn soft?
Soba noodles keep absorbing liquid as they sit in it. The best way to prevent them from becoming soft is to cook them in separate bowls and add them to individual bowls right before serving.
How can I prevent bok choy from becoming soggy?
Add bok choy at the end of cooking and cook until it begins to wilt. This way, it stays crisp.
What to do if the soup becomes too thick?
If your soup becomes thick, add a splash of water or broth until you reach the desired consistency.
Why isn’t my beef browning?
If the beef isn’t browning properly, the pan probably wasn’t hot enough, or you added too much beef. To enjoy perfectly browned beef, cook it in batches without overcrowding the pan.
More Recipes That You Can Try
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Flavorful Chipotle Barbacoa Copycat Recipe
Authentic Paula Deen Pot Roast Recipe
Juicy & Tender 7-Bone Roast in Crockpot Recipe
Conclusion
Mongolian Hot Pot is a well-seasoned dish with tender beef pieces, fresh vegetables, and chewy noodles. It is a rich combination of textures and flavors, making every bite an enriching experience. The one-pot meal is filled with sweet and spicy notes that make it hard to resist. Once you’ve tried this recipe, let me know in the comments section how it turned out for you.
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