Mongolian Hot Pot Recipe

Mongolian Hot Pot Recipes

Ingredients :

350g rump or sirloin steak

1 tbsp light soy sauce

80ml Shaoxing rice wine

1/2 tsp roasted sesame oil

250g Chinese cabbage, steams removed and leave cut into 5cm (2 in) squares

1 tbsp oil

2 garlic cloves, smashed with the flat side of a cleaver

750ml chicken stock

1/2 tsp salt

30g bean thread noodles

225g Chinese mushrooms (shiitake)

180g baby spinach


Dipping Sauce

2 tbsp light soy sauce

1 tbsp Shaoxing rice wine

1 tsp Chinese black rice vinegar

1 tsp sugar

1/2 tsp chili sauce or dried chili flakes - optional

1/2 spring onion (scallion), finely chopped

1 tsp finely chopped ginger

1 garlic clove, finely chopped

Method :

Cut the beef across the grain into paper thin slices. Place in a bowl and add the soy sauce, 1 tablespoon of the rice wine and the sesame oil, toss and arrange on a platter. Separate the hard cabbage pieces from the leafy ones. Heat a wok over high heat, add the oil and heat until very hot. Stir fry the hard cabbage and garlic for several minutes, adding 1 tablespoon of water. Add the leafy cabbage and stir fry for several minutes. Add the rice wine, chicken stock and salt, and bring to the boil. Reduce the heat and simmer for 20 minutes.

Soak the bean thread noodles in hot water for 10 minutes, then drain and cut into 15cm (6 in) lengths. Arrange the mushrooms, spinach and noodles on several platters and place on a table where a heated Mongolian Hot Pot has been set up. (If you do not have a Mongolian Hot Pot, use a pot and a hot plate, or an electric frying pan or an electric wok).

Combine the dipping sauce ingredients and divide among six bowls. Pour the cabbage soup mixture into the hotpot and bring to the boil. To eat, each diner takes a slice of meat, dips it into the hot stock until the meat is cooked, then dips the meat into the dipping sauce, and eats. The mushrooms, noodles and spinach are cooked in the same way and dipped in the sauce before eating. Supply small wire strainers to cook the noodles so they stay together. The noodles and mushrooms should cook for 5-6 minutes, but the spinach should only take about 1 minute. Once all the ingredients have been eaten, the soup is eaten.

Serves 4 - 6

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