Today, I am here to present the steps for making Mongolian spicy pot. It includes beef, pasta, fungi, veggies, and various kinds of condiments and seasonings.
This formula could contain a significant amount of sodium. To create a more nutritious variant of this dish, choose ingredients, condiments, and soup base wisely. Select ingredients that are low in fat, sodium, and carbs. Mongolian spicy pot can be effortlessly made at home, but some preliminary arrangements are required before starting the cooking process.
For creating the Mongolian spicy pot, marinate the ginger, soy sauce, red pepper, steak, and garlic in the zipper bag. Refrigerate them for some time. Meanwhile, sauté the beef mixture in a pan. Stir-fry all the solid components in a pan. Boil water and broth. Add pasta and cook on low heat. Lastly, mix in the beef mixture and vinegar and serve it piping hot.
This was just a concise preview of the formula. Our blog also features other main course formulas that you should explore.
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Mongolian Spicy Pot Formula
Today, I am sharing the steps for preparing Mongolian spicy pot. It consists of beef, pasta, fungi, veggies, and a variety of condiments and seasonings.
Add the ginger, red pepper flakes, soy sauce, flank steak, and minced garlic in a ziplock bag. Seal the bag and refrigerate for 2 ½ hours. Occasionally turn the bag over.
Take a small Dutch oven and heat it over high heat. Coat the pot with cooking spray. Add the beef mixture and cook until it browns. Put it aside.
Now, toss in bok choy, carrots, and green onions. Sauté for 2 minutes or until the bok choy starts to wilt.
Add water, hoisin, and broth. Bring it to a boil. Mix in the pasta and cook for 5 minutes on low heat until the pasta is cooked.
Combine the beef mixture and vinegar. Pour 1 ½ cups of soup into bowls and add ¼ teaspoon of sesame oil. Serve hot.
