Mongolian Fire Pot Recipes

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.

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!

Steps:

• Butterfly the shrimp.
• Arrange it and the steak on a platter.
• Place the bean curd, spinach and chinese cabbage on small platters.
• Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
• Drain thoroughly and arrange on a platter.
• Alternatively you can give everyone a bowl of rice.
• Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
• Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
• Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
• Heat until boiling again, then reduce to a medium simmer.
• Place all the platters around the fire pot or fondue.
• Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
• They then dip the items into their bowl of sauce and enjoy.