|Beef tenderloin||1 1⁄2 Pound (Rib Eye / Lean Boneless Pork / Lamb / Venison, Partially Frozen)|
|Medium japanese soy sauce||1 1⁄3 Cup (21.33 tbs)|
|Dry white wine||1 1⁄3 Cup (21.33 tbs)|
|Beef stock/Chicken stock||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Green onions||12 , smashed, shredded|
|Napa cabbage head||1⁄2 , shredded|
|Carrots||2 Medium, cut in matchstick julienne strips|
|Red bell pepper||1 Medium, cut in matchstick julienne strips|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Chinese mongolian balloon bread||1|
|Cooked white rice||1 (Long Or Short Grain)|
|Grated ginger root||2 Tablespoon|
|Garlic||4 Clove (20 gm), finely minced, mixed with 1 tablespoon vegetable oil|
|Ground szechuan peppercorns/Black pepper||To Taste|
|Green onions||4 , finely minced|
|Sesame seed oil||3 Tablespoon|
|Hot chili oil/Fresh ground chili paste||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Fresh cilantro leaves||1 Tablespoon|
With a large sharp knife, cut meat in thin slices about 1/8-inch thick.
Cut large slices of meat in half; arrange attractively on a large platter.
To prepare meat dip, in a large bowl, combine soy sauce, wine, chicken stock and sugar.
Arrange onions, cabbage, carrots and bell pepper in separate piles on a serving platter.
Provide each guest with a bowl filled with 2/3 cup of meat dip.
Season bowls of dip with Condiments to taste.
Heat an electric griddle, electric skillet, wok or heavy skillet over a portable tabletop burner; add a small amount of oil.
Invite guests to dip 1 or 2 meat slices into seasoned dip; grill along with a small amount of desired vegetables.
Place cooked meat and vegetables on a Chinese Mongolian Balloon Bread.
Eat with chopsticks, breaking off pieces of bread or fold crispy bread in half and eat like a taco.
Serve with Basic Cooked White Rice.
Condiments: Place Condiments in separate serving bowls.