Mongolian Beef Hot Pot
2 ounces bean threads
1-1/2 pounds boneless beef sirloin steak
2 tablespoons soy sauce
1 tablespoon rice wine or dry white wine
1 tablespoon water
1 teaspoon sesame oil
8 ounces fresh or frozen peeled and deveined large shrimp
1/2 of a medium head Chinese cabbage, sliced about 1/2 inch thick
1 cup whole fresh mushrooms
4 ounces tofu, cubed
8 cups chicken broth
4 green onions, thinly sliced (1/2 cup)
1 tablespoon grated fresh ginger
Recipe Directions
1. In a mixing bowl soak the bean threads for 15 minutes in enough warm water to cover. Drain well. Squeeze out excess moisture. Cut bean threads to 3-inch lengths. Set aside.
2. Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. Stir together the soy sauce, rice wine or white wine, water, and sesame oil. Toss with the beef. Thaw shrimp, if frozen. Arrange beef, shrimp, cabbage, mushrooms and tofu on a serving platter.
3. About 15 minutes before serving, in a large saucepan combine the chicken broth, green onions, and ginger. Bring to boiling. Pour the broth mixture into an electric wok, fondue pot, or electric skillet until the appliance is half full. Keep the remaining broth mixture warm and replenish the wok as necessary.
4. To serve, give each person chopsticks or a fondue fork. Have each person dip beef, shrimp, vegetables, and tofu into broth and cook to desired doneness. (Allow 1 to 2 minutes for beef, 2 to 3 minutes for shrimp, 30 seconds for cabbage, 1 to 2 minutes for mushrooms, and 1 to 2 minutes for tofu.
5. After beef, shrimp, vegetables, and tofu have been cooked, stir bean threads into remaining broth. Ladle into soup bowls. Makes 6 servings.