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Mongolian Hot Pot

Photo: Jan Smith
Yield 6 servings
This is a popular soup in northern China. Cooking goes quickly, so you'll want to prep all the ingredients first. Simmering the soba noodles in the broth helps thicken the soup.

Ingredients

  • 2 1/2 tablespoons grated peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon crushed red pepper
  • 8 ounces flank steak, thinly sliced and cut into 1 1/2-inch lengths
  • 2 large garlic cloves, minced
  • Cooking spray
  • 7 cups thinly sliced bok choy (about 1 pound)
  • 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
  • 1 cup (1/4-inch-thick) slices carrot
  • 1/2 cup thinly sliced green onions
  • 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
  • 1 1/2 teaspoons dark sesame oil, divided

Nutrition Information

  • calories 197
  • caloriesfromfat 26 %
  • fat 5.6 g
  • satfat 1.9 g
  • monofat 2.2 g
  • polyfat 0.7 g
  • protein 13.4 g
  • carbohydrate 24.2 g
  • fiber 2.8 g
  • cholesterol 17 mg
  • iron 2 mg
  • sodium 633 mg
  • calcium 102 mg

How to Make It

  1. Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.

  2. Heat a small Dutch oven over high heat. Coat pan with cooking spray. Add beef mixture to pan; stir-fry 1 minute or until browned. Remove beef mixture from pan; set aside.

  3. Add bok choy, mushrooms, carrot, and green onions to pan; stir-fry 2 minutes or until bok choy begins to wilt. Add water, hoisin, and broth; bring to a boil. Stir in noodles. Reduce heat; simmer 5 minutes or until noodles are done. Stir in beef mixture and vinegar. Ladle 1 1/2 cups soup into each of 6 bowls; drizzle each serving with 1/4 teaspoon sesame oil.