Mongolian Barbecue


3 pounds Boned Lamb Shoulder Chops OR
2 pounds Boneless Beef, (Tenderest


Cut the butcher has3 lg Carrots, Peeled and Shredded and dried2 lg Green Peppers, Seeded and Cut Into 1/4-Inch Strips3 c Cabbage, Shredded, Rinsed,2 lg Onions, Thinly Sliced1/4 lb Bean Sprouts, Rinsed and DrainedSalad Or Peanut OilBoiled White RiceCrisp Sesame Seed Buns,WarmedThinly Sliced Crisp FrenchBread1 1/2 c Dark Soy Sauce6 c Water10 Crushed Black Peppercorns1 tb Sugar2 ts Fresh Ginger Root, Grated3 c Scallions Or Leeks, Chopped4 Star Anise4 lg Cloves Garlic,
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.




6.0 servings


Friday, December 25, 2009 - 11:47pm



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