Mongolian Hot Pot

Recipe by breezermom
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup sherry wine or 1/4 cup white grape juice
  • 2 12
    tablespoons gingerroot, finely grated
  • 2
    tablespoons soy sauce
  • 2
    tablespoons peanut oil
  • 1
    tablespoon brown sugar
  • 1
    tablespoon cornstarch
  • 2
    large garlic cloves, crushed
  • 12
  • 12
    ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
  • 1
    lb bok choy, thinly sliced crosswise
  • 3 12
    ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
  • 4
    large scallions, thinly sliced
  • 2
    medium carrots, peeled and cut into 1/4 inch slices
  • 4
    cups beef stock (I would use more...at least a cup more)
  • 2
    cups water
  • 13
  • 4
    ounces soba noodles
  • chinese hot pepper oil, to taste
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DIRECTIONS

  • Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
  • Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
  • Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!
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