Mongolian Fire Pot Recipes

MONGOLIAN FIRE POT BEEF FILLET

Steps:

• Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes.
• Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
• When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced.
• While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments.

MONGOLIAN FIRE POT

Steps:

• Divide the chicken, shrimp, flank steak, spinach leaves and tofu evenly and decoratively on individual platters for each guest.
• Bring the chicken stock, ginger and green onions to a simmer in a fondue pot.
• Your guests spear and cook their food with fondue forks.
• Try to keep the level of chicken stock at 6 cups by adding more to the fondue pot as needed.
• We also provided chopsticks for eating with.
• Suggested dipping sauces: Chinese hot mustard, sweet and sour sauce, peanut sauce and curry sauce.
• If desired, once all the ingredients have been cooked, add 2 beaten eggs, baby spinach and 4 ounces of cooked Chinese noodles to the hot chicken stock and serve in small soup bowls for a delicious soup.
• End the meal with fortune cookies and green tea ice cream.

MONGOLIAN FIRE POT

Steps:

• Put pork shoulder bone in a saucepan half full of water. Cover and bring to a boil over medium-high heat. Reduce heat to low, add salt and simmer 2 hours. Shell and devein shrimp. Rinse and pat dry with a paper towel. Cut shrimp along outside curve without cutting all the way through. Open each shrimp to form a butterfly. Cut partially frozen steak across grain into paper-thin slices. Arrange shrimp and steak on a platter. Dice bean curd and tomato into 1-inch cubes. Arrange bean curd on a small platter. Set tomato aside. Wash spinach and Chinese cabbage and cut into bite-size pieces. Arrange on small platters. Soak bean noodles in 3 cups hot water 15 minutes. Drain and arrange softened noodles on a plate. Mix sha cha sauce and soy sauce. Spoon into 6 small bowls; set aside. Pour liquid from pork bone into fire pot, electric wok or fondue pot and bring to a boil. Add green onions, lard or oil and tomato cubes. Bring to a second boil. Reduce heat to medium. Arrange plates of raw flank steak, shrimp, Chinese cabbage, spinach, bean curd and bean noodles around fire pot. With chopsticks or a fondue fork each person drops several pieces of meat, shrimp or vegetables into simmering broth, removes each piece when done as desired, and dips it into the sauce.

INSTANT POT® MONGOLIAN CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function.
• Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.

MONGOLIAN HOT POT

Steps:

• 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!

MONGOLIAN BEEF

Steps:

• For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
• For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.

SLOW-COOKER MONGOLIAN BEEF

Steps:

• In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.