Mongolian Hot Pot

Name: Mongolian Hot Pot
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters beef stock (i would use more at least a cup more); 454 grams bok choy, thinly sliced crosswise; 1 Tbsp brown sugar; 6 servings chinese hot pepper oil, to taste; 2 mediums carrots, peeled and cut into 1/4 inch slices; 1 Tbsp cornstarch; 340 grams flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths; 99 grams fresh shiitake mushrooms, wiped, stems removed, and thinly sliced; 2 larges garlic cloves, crushed; 3 Tbsps gingerroot, finely grated; 79 milliliters hoisin sauce; 2 Tbsps peanut oil; 1 teaspoons red pepper flakes; 4 larges scallions, thinly sliced; 113 grams soba noodles; 2 Tbsps soy sauce; 473 milliliters water; 59 milliliters sherry wine or 1/4 cup white grape juice

You can never have too many main course recipes, so give Mongolian Hot Pot a try. This recipe serves 6. One portion of this dish contains around 21g of protein, 9g of fat, and a total of 290 calories. If you have beef stock, carrots, cornstarch, and a few other ingredients on hand, you can make it. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a dairy free diet.