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.

Sunday, September 03, 2006


Mongolian Beef, Sirloin

1 pound lean beef (sirloin steak)
soy sauce
1/2 teaspoon salt
1 tablespoon sweet white wine
5 Chinese red peppers
1 pound of green onions
1 tablespoon sesame oil
3 tablespoons sliced garlic

Slice beef very thin. (Meat will slice easily if partially frozen.) Place in bowl and add 1 tablespoon soy sauce, salt, wine, Chinese red peppers, and 2 tablespoons oil.

Cut green onions lengthwise, then in diagonal strips. Mix 1 tablespoon soy sauce and sesame oil in small bowl. Heat 1/3 cup oil in frying pan or wok until very hot. Add garlic and cook 3 seconds. Add beef and stir-fry over high heat 10 seconds. Add onion and sesame oil mixture and continue to stir-fry until thoroughly heated. Serve immediately.

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