MONGOLIAN HOT-POT WOW!!! ENJOY DAN:

         BLOOMS WINERY MONGOLIAN HOT POT WITH RICE NOODLES by CHEF DAN:

Serves 10

 

INGREDIENTS:

 

1/2-cup BLOOM’S Ambrosia wine

2 tablespoon soy sauce

8 (Oz) package rice noodles, soaked in hot water for 20 minutes, then drained

3 tablespoon grape-seed oil

1 tablespoon brown sugar

2 jalapeno peppers, (seeded and chopped)

1 tablespoon cornstarch

4 garlic cloves, (minced)

1 thumb-size fresh ginger, (minced)

1 onion, finely sliced

1/3 cup hoisin sauce

1 pound beef sirloin or flank steak, very thinly sliced across the grain and cut into 1-1/2-inch lengths

6 cups beef broth

1/2-cup sliced mushrooms

1/2-cup peas (frozen)

2 carrots, peeled and cut on the bias in 1/4-inch slices

A hand full fresh cilantro, chopped

 

(SERVES CHILI GARLIC SAUCE ON THE SIDE)

 

DIRECTIONS:

1.    Combine the BLOOM’S wine, ginger, soy sauce, 1 tablespoon oil, sugar, cornstarch, garlic, chopped jalapenos, and beef in a resealable bag and seal.

2.    Marinate all-night or at least 4 hours.

3.    Heat a wok over high heat.

4.    Add 1 tablespoon oil, and when sizzling add meat from the marinate with a slotted spoon.

5.    Reserve marinate.

6.    Stir the fry meat 2 minutes or until lightly browned.

7.    Remove meat from the wok and set aside.

8.    Add remaining oil and stir-fry mushrooms, onions, peas, and carrots, for about 2-3 minutes.

9.    Add reserved marinate, stock, and hoisin sauce.

10. Bring to a boil and stir in noodles and simmer for 8-10 minutes.

11. Return beef to the wok and heat through.

12. Garnish with fresh cilantro and hot sauce.

ENJOY DAN:         BON-APPETITE!!