Mongolian barbecue

Yield: 6 servings

Measure Ingredient
3 pounds Boned Lamb Shoulder Chops
\N \N OR
2 pounds Boneless Beef, (Tenderest And Dried Cut The Butcher Has), Defatted
3 larges Carrots, Peeled And Shredded
\N \N Boiled White Rice
\N \N Crisp Sesame Seed Buns, Warmed
1½ cup Dark Soy Sauce
6 cups Water
10 \N Crushed Black Peppercorns
4 \N Star Anise
4 larges Cloves Garlic, Crushed
1 tablespoon Sugar
2 teaspoons Fresh Ginger Root, Grated
2 larges Green Peppers, Seeded And Cut Into 1/4-Inch Strips
3 cups Cabbage, Shredded, Rinsed
2 larges Onions, Thinly Sliced
¼ pounds Bean Sprouts, Rinsed And Drained
\N \N Salad Or Peanut Oil
\N \N Pita Breads
\N \N Thin Sliced Crisp French Bread
3 cups Scallions Or Leeks, Chopped And Divided
3 cups Chinese Parsley Or Cilantro,
1 cup Rice Wine Or Sherry Minced, Divided



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 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 re oil 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.

Submitted By JIM WELLER On 10-23-95

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