Mongolian Hot Pot

Ingredients

• 1 pound bok choy thinly sliced
• 1 cup carrots ()
• 0.3 teaspoon pepper red crushed
• 1.5 teaspoons sesame oil dark divided
• 8 ounces flank steak thinly sliced cut into 1 1/2-inch lengths
• 2.5 tablespoons ginger fresh grated peeled
• 2 large garlic clove minced
• 0.5 cup spring onion thinly sliced
• 2 tablespoons hoisin sauce 
• 28 ounce beef broth canned
• 2 tablespoons soy sauce low-sodium
• 1 tablespoon rice vinegar 
• 2 ounces mushroom caps thinly sliced
• 4 ounces soba noodles uncooked (buckwheat)
• 2 cups water hot

Equipment

• bowl
• frying pan
• ladle
• ziploc bags
• dutch oven

Directions

1. Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.
2. Heat a small Dutch oven over high heat. Coat pan with cooking spray.
3. Add beef mixture to pan; stir-fry 1 minute or until browned.
4. Remove beef mixture from pan; set aside.
5. Add bok choy, mushrooms, carrot, and green onions to pan; stir-fry 2 minutes or until bok choy begins to wilt.
6. Add water, hoisin, and broth; bring to a boil. Stir in noodles. Reduce heat; simmer 5 minutes or until noodles are done. Stir in beef mixture and vinegar. Ladle 1 1/2 cups soup into each of 6 bowls; drizzle each serving with 1/4 teaspoon sesame oil.