Today, I will be sharing the recipe for Mongolian hot pot. It is made with beef, noodles, mushrooms, vegetables, and different kinds of sauces and spices.
This recipe may have high sodium content in it. To make a more healthy version of this recipe, make a good choice of ingredients, sauces, and soup base. Opt for the ingredients that have fewer fats, sodium, and carbohydrates. Mongolian hotpot can be made easily at home, but you need to do a little preparation before heading to 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 noodles to it and cook them on low flame. Finally, add beef mixture and vinegar to it and serve hot.
This was only an overview of the recipe. There are other main course recipes on our blog as well that you should also check.
1. Texas Stew– A stew is one such dish that almost everyone loves as a comforting meal. It is a healthy option to cook for everyone in the family. Texas stew is one such healthy and easy-to-make stew.
2. Baked Chicken Liver– Baked chicken liver is a simple and easy-to-prepare recipe. It uses simple ingredients and gets ready in no time. You just have to bake the chicken liver with seasoning and butter and it is ready.
3. Cajun Chicken Pasta– This recipe is a complete meal and super easy to throw together for family dinners. And hey, it doesn’t pinch your pocket too. Isn’t that amazing? So, you have the menu set for the coming weekend.
4. Cilantro Lime Chicken– Cilantro lime chicken is a full package of bold flavors with juicy chicken. It can be served as a complete meal and fill your belly with satisfaction. Easy to cook with a handful of ingredients, this recipe is a game-changer.
Mongolian Hot Pot Recipe
- 2 ½ tablespoons Fresh Ginger (grated, peeled)
- 2 tablespoons Low-Sodium Soy Sauce
- ¼ teaspoon Red Pepper (crushed)
- 8 ounces Flank Steak (thinly sliced, cut into 1½-inch lengths)
- 2 large Garlic Cloves (minced)
- Cooking Spray
- 7 cups Bok Choy (thinly sliced)
- 1 cup Shiitake Mushrooms (thinly sliced)
- 1 cup Carrot (cut into ¼-inch thick slices)
- ½ cup Green Onions (thinly sliced)
- 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
- 1½ teaspoon Dark Sesame Oil (divided)
- 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.