Dinner

QCSAHP - Mongolian Hot Pot is for Dinner.

QCSAHP - Mongolian Hot Pot takes several minutes to prepare.

QCSAHP - Mongolian Hot Pot takes several minutes to cook.

QCSAHP - Mongolian Hot Pot makes 4 servings.

The ingredients for QCSAHP - Mongolian Hot Pot are:

8 ounces steak, flank thinkly sliced
2 tablespoons ginger, ground
2 tablespoons Soy Sauce, low-sodium
1/4 teaspoon pepper, crushed red
3 teaspoon garlic, minced
1 lb bok choy, fresh
3 each carrots
1 cup mushrooms, fresh sliced
5 each onion, green
2 tablespoons hoisin
2 cans Broth, Beef, low-sodium
4 ounces soba (buckwheat) noodles
1 tablespoons Vinegar, rice wine

Here is how you make QCSAHP - Mongolian Hot Pot:

To prepare for group 1. Combine first five ingredients and bag 2. Slice carrots, green onions, and bok choy. Bag with mushrooms. Refrigerate. 3. Bag hoisin and vinegar separately. Label cans of broth and noodles Cooking Day 1. Heat dutch oven over high heat, coat w/cooking spray, cook beef mixture until browned. 2. Remove beef from pan, add vegetable mixture. Stir fry until it begins to wilt (approx. 2min). 3. Add 2 cups hot water, broth, and hoisin/vinegar mixture. Bring to a boil. 4. Stir in noodles; reduce heat and simmer 5 minutes or until noodles are done. 5. Stir in beef mixture and vinegar. *Drizzle 1/4 teaspoon of sesame oil (not included) in your bowl if you wish Number of Servings: 4Recipe submitted by SparkPeople user JLOHERN.

The nutritional information for QCSAHP - Mongolian Hot Pot is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 210.4

• Total Fat: 5.6 g
• Cholesterol: 28.6 mg
• Sodium: 1,559.8 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.5 g
• Protein: 19.6 g