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Mongolian Hot Pot
RecipeBeef Cuts
Mongolian Hot Pot
Thinly sliced steak, marinated and stir-fried with vegetables and served over warm noodles.
Yield: 2-1/4 gallons
1. Combine sherry, soy sauce, oil, corn starch, garlic, ginger, brown sugar and red pepper flakes and blend well.
Dry sherry1 cup
Soy sauce3/4 cup
Peanut oil1/2 cup
Cornstarch1/2 cup
Garlic cloves, crushed6
Ginger, minced1/3 cup
Brown sugar1/3 cup
Red pepper flakes2 teaspoons
2. Partially freeze steaks. On mechanical slicer, slice steaks across the grain, into thin strips. Combine steak slices with marinade. Marinate, covered, overnight, refrigerated.
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)4 1/2 pounds
3. Heat oil in large wok. Add drained, marinated beef (reserve marinade). Stir-fry beef 5 to 6 minutes, stirring constantly. Remove beef from wok and set aside.
Peanut oil1/4 cup
4. Add oil to wok and heat. Add prepared vegetables and stir-fry 3 to 4 minutes. Add reserved marinade and beef broth; bring to a full boil. Add reserved beef and remove from heat.
Peanut oil1/4 cup
Bok choy, sliced3 quarts
Carrots, sliced2 quarts
Scallions, sliced1 quart
Beef broth4 1/2 quarts
5. Cook noodles in plenty of boiling water until al dente; drain.

FOR SERVICE: Place 2 ounces of cooked noodles in a 2-cup micro/oven container with lid. Ladle in 1-1/2 cups beef/vegetable mixture. To reheat, pour into saucepan and bring to a boil, or place in microwave on full power for 45 - 60 seconds.

Thin Japanese buckwheat noodles - readily available.
Soba noodles1 1/2 pounds
Vermicelli1 1/2 pounds

Nutrition information per serving: 440 calories; 11 g fat(3 g saturated fat; 5 g monounsaturated fat); 54 mg cholesterol; 1268 mg sodium; 54 g carbohydrate; 3.7 g fiber; 32 g protein; 11.4 mg niacin; 0.5 mg vitamin B6; 1.2 mg vitamin B12; 4.2 mg iron; 25.1 mg selenium; 4.6 mg zinc; 89.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline
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