What is Mongolian Barbecue? Originating in China's Shantung Provine, Mongolian Barbecue was adopted by Genghis Kahn of Mongolia in the 13th Century. Lore tells us the Kahn's soldiers would place meat and vegetables on top of their metal shields and cook over their campfires.
The aroma would cause their enemies surrender without a fight. Using wood, natural gas or hot coals to heat the cast-iron grill, chefs have been creating delicious meals for centuries. Smell the mouth-watering aroma of freshly grilled meat and vegetables and you will understand how this tasty dish helped Genghis Kahn conquer China.
Thursday, August 17, 2006
Mongolian Barbecue with Lamb or Beef
3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest Cut The Butcher Has), Defatted
2 lg Green Peppers, Seeded And Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed, And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And Drained
Salad Or Peanut Oil
GarnishesBoiled White Rice
Crisp Sesame Seed Buns, warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French Bread
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, grated
3 c Scallions Or Leeks, Chopped and divided
3 c Chinese Parsley Or Cilantro, minced, divided
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.
SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)
TO ASSEMBLE: To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.
Yield: 6 servings