Mongolian Hot Pot

Ingredients

• 1/4 cup sherry wine or white grape juice
• 2 1/2 tablespoons gingerroot, finely grated
• 2 tablespoons soy sauce
• 2 tablespoons peanut oil
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 large garlic cloves, crushed
• 1/2 teaspoon red pepper flakes
• 12 ounces flank steaks or sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
• 1 lb bok choy, thinly sliced crosswise
• 3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
• 4 large scallions, thinly sliced
• 2 medium carrots, peeled and cut into 1/4 inch slices
• 4 cups beef stock (I would use more...at least a cup more)
• 2 cups water
• 1/3 cup hoisin sauce
• 4 ounces soba noodles
• chinese hot pepper oil, to taste

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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!