This is the Mongolian lamb hot pot guided recipe. ( someone has copied to the recipe community and used beef and substituted hoisin sauce for kecap manis) It’s spicy, maybe too much for miss 9 but very tasty. The meat needs an hour marinating in fridge but you could do this in the morning and bring out for dinner later, the baking soda tenderises the lamb so well. Cooks in less than 10 minutes with the flavours of sambal olek and kecap manis . Served with rice on a bed of lettuce. Awesome another keeper recipe that can be added to the regulars. Highly recommended!