Mongolian Hot Pot

By Tonya_Speed

Ingredients

• BROTH:
• 5 cups low sodium beef broth
• 2 green onions, chopped
• 2 cloves garlic, minced
• 5 Shitake mushrooms, chopped
• 2 tablespoons chopped cilantro
• 2 tablespoons minced gingerroot
• 2 tablespoons low sodium soy sauce
• VEGETABLE/BEEF PLATTER:
• 8 bok choy leaves, cut into strips
• 2 ounces spinach leaves, cut into strips
• 1 (8-oz.) can bamboo shoots, drained
• 2 green onions, chopped
• 1 cup broccoli florets
• 4 ounces egg noodles, cooked
• 1 pound beef tenderloin, sliced into thin strips

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Arrange vegetable/beef platter before guests arrive; cover and refrigerate. Bring beef broth to a boil; add green onions, garlic, mushrooms, cilantro, gingerroot and soy sauce; simmer for 15 minutes. Spear beef strips with fondue forks and cook in broth for 3 to 5 minutes. Spear vegetable strips and cook until tender-crisp. Dip cooked beef and vegetables in desired sauces.
Suggested Dipping Sauces: Sesame sauce, soy wasabi sauce, spicy oriental sauce.