Mongolian Barbecue
Yield
servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb shoulder chops
boned, defatted |
*
|
| 2 | large |
green bell peppers
seeded, cut into 1/4 inch strips |
|
| 3 | cups |
cabbage
shredded, rinsed, dried |
|
| 3 | large |
carrots
peeled, shredded |
|
| 2 | large |
onions
thinly sliced |
|
| ¼ | pound |
mung bean sprouts
rinsed, drained |
|
| 1 | x |
vegetable oil
as needed |
*
|
| Sauce | |||
| 1 ½ | cups |
soy sauce, dark
|
*
|
| 6 | cups |
water
|
|
| 10 | each |
black peppercorns
crushed |
*
|
| 4 | each |
star anise
|
*
|
| 4 | each |
garlic cloves
crushed |
|
| 1 | cup |
rice wine
or sherry |
*
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
ginger root
grated |
|
| 3 | cups |
scallions, spring or green onions
or leeks, chopped, divided |
|
| 3 | cups |
cilantro
or cilantro, minced, divided |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb shoulder chops
boned, defatted |
*
|
| 2 | large |
green bell peppers
seeded, cut into 1/4 inch strips |
|
| 7.1E+2 | ml |
cabbage
shredded, rinsed, dried |
|
| 3 | large |
carrots
peeled, shredded |
|
| 2 | large |
onions
thinly sliced |
|
| 113.4 | g |
mung bean sprouts
rinsed, drained |
|
| 1 | x |
vegetable oil
as needed |
*
|
| Sauce | |||
| 355 | ml |
soy sauce, dark
|
*
|
| 1.4 | l |
water
|
|
| 1E+1 | each |
black peppercorns
crushed |
*
|
| 4 | each |
star anise
|
*
|
| 4 | each |
garlic cloves
crushed |
|
| 237 | ml |
rice wine
or sherry |
*
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
ginger root
grated |
|
| 7.1E+2 | ml |
scallions, spring or green onions
or leeks, chopped, divided |
|
| 7.1E+2 | ml |
cilantro
or cilantro, minced, divided |
*
|
Directions
Note: Lamb may be substituted with 2 pounds of boneless beef.
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.
