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, September 14, 2006


Mongolian Beef with Asparagus

1 lb. flank steak, sliced very thin, cut in strips, 2 inches wide
2 tbsp. light soy sauce
3 tbsp. hoisin sauce
1 tbsp. sake or rice wine
1 tbsp. cornstarch
1 tsp. sugar
1 1/2 lb. asparagus or green beans, 2 inches long
4 tbsp. peanut oil
1 clove garlic, minced
1 slice fresh ginger, minced
1/8 tsp. red pepper seed

Marinate flank steak in mixture of soy sauce, hoisin sauce, rice wine, cornstarch, and sugar for about 1 hour.

Blanch asparagus or green beans until just tender, about 5 minutes. Heat 2 tablespoons oil and stir fry the asparagus or green beans for 2 minutes. Remove from pan and add 2 tablespoons more oil.

Add garlic, ginger, and pepper seeds and stir fry a minute or so.

Add meat and cook for 3 minutes or until it is cooked on the outside and pink inside.

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