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.

Monday, September 04, 2006


Mongolian Beef Recipe (Middle Eastern Beef)

1 lb. beef flank steak, sliced thin across the grain
4 c. peanut oil for deep frying

1 tbsp. light soy sauce
1 tbsp. dry sherry or rice wine
1/2 tsp. freshly grated ginger

Chowing Sauce:
1 tbsp. peanut oil
2 cloves garlic, sliced thin
4 green onions, sliced Chinese style
1 tsp. hoisin sauce
1/4 tsp. ground white pepper

Marinate cut meat in marinade for at least 15 min. Drain marinade well and separate meat into individual pieces. In a wok or deep pan, heat deep frying oil to 375v F. Add meat all at once and stir to separate. Remove after 1 min. and allow meat to drain. Heat wok again (after removing oil) and add oil for chowing. Add garlic and green onions and chow for just a moment. Add hoisin sauce, pepper and meat. Chow until all is hot then serve.

DEFINITION OF CHOW: tossing food about in a hot pan with very little oil.

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