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.

Tuesday, September 26, 2006


Mongolian Beef over Rice

1 lb. sirloin steak - trimmed of fat, sliced thin
6 Tbls. soy sauce - divided
2 Tbls. corn starch
2 1/2 Tbls. peanut oil OR sesame oil OR vegetable oil - divided
2 tsp. granulated sugar
1/2 tsp. salt2 dashes white pepper
4 cloves garlic - minced
2 tsp. peeled and grated fresh ginger root OR 2 tsp. ground ginger
8 oz. can sliced water chestnuts - drained
12 green onions - root ends trimmed, halved, sliced lengthwise

In a sealable plastic bag, knead together meat, 3 Tbls. soy sauce, corn starch, 1 1/2 Tbls. oil, sugar, salt, and pepper; refrigerate for at least 1 hour.

In a 375 degree wok, cook garlic and ginger in 1 Tbls. oil for 3-5 minutes.

Add remaining ingredients, including meat mixture to wok; stir-fry for 5-10 minutes, or until meat is cooked through. Serve over rice.

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