3 lb boned lamb shoulder chops or
2 lb boneless beef, (tenderest cut the b, utcher has), def
2 large green peppers, seeded and cut into, 1/4-inch strips
3 cup cabbage, shredded, rinsed, and drie, d
3 large carrots, peeled and shredded
2 large onions, thinly sliced
1/4 lb bean sprouts, rinsed and drained
1 salad or peanut oil
GARNISHES
1 boiled white rice
1 crisp sesame seed buns, warmed
1 middle eastern pita breads
1 thinly sliced crisp french bread
SAUCE
1 1/2 cup dark soy sauce
6 cup water
10 crushed black peppercorns
4 star anise
4 large cloves garlic, crushed
1 cup rice wine or sherry
1 tbsp sugar
2 tsp fresh ginger root, grated
3 cup scallions or leeks, chopped and div, ided
3 cup chinese parsley or cilantro, minced, , divided
A Recipe for
Mongolian Barbecue
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
This Recipe for Mongolian Barbecue is one of thousands in the Recipes-to-go Meat Cookbook.
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
If you enjoy this Mongolian Barbecue Recipe - you should enjoy the recipe collections you can find on the websites below:
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This is a recipe for Mongolian Barbecue from the recipe cookbook of Recipes-to-go (Meat)
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Herb Tip |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
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.
Serves: 6
Mongolian Barbecue Recipe brought to you by Recipes To-Go