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Mongolian Barbecue

Flavors.of.Asia's picture
Ingredients
  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
Directions

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.
Prepare Condiments.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Barbecue

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