Hot Pot-Style Marinated Beef and Vegetable Grill

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh take on Green Bay’s The Hot BBQ & Hot Pot concept featuring marinated beef strips and crisp vegetables grilled to order with a savory dipping sauce. This Asian Fusion-inspired barbecue recipe, ready in about 85 minutes, pairs flank steak, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced against the grain flank steak
1/4 cup soy sauce
2 tbsp sesame oil
1 tbsp brown sugar
1 tbsp grated fresh ginger
3 cloves minced garlic
1 tbsp rice vinegar
1 large, julienned carrot
2 heads, halved baby bok choy
6 oz, sliced shiitake mushrooms
3, sliced scallions
1 tbsp toasted sesame seeds
2 tbsp vegetable oil
1 tsp (optional for dipping) chili garlic sauce

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Instructions

Step 1: In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp sesame oil, 1 tbsp brown sugar, 1 tbsp grated fresh ginger, 3 cloves minced garlic, and 1 tbsp rice vinegar to create a marinade. Add 1 lb thinly sliced flank steak and toss to coat. Marinate in the refrigerator for at least 1 hour.
Step 2: Preheat a grill or grill pan over medium-high heat and brush with 2 tbsp vegetable oil.
Step 3: Remove beef from marinade, shaking off excess, and grill slices for 1-2 minutes per side until just cooked and caramelized. Set aside and keep warm.
Step 4: Grill 1 large julienned carrot, 2 halved baby bok choy heads, and 6 oz sliced shiitake mushrooms for 3-4 minutes until tender but still crisp.
Step 5: Arrange the grilled beef and vegetables on a platter, garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds.
Step 6: Serve with chili garlic sauce on the side for an extra kick, allowing guests to dip or drizzle as they prefer.