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Mongolian Barbacue

mongolian barbacue

mongolian barbacue

2 c. (approximately) oil
28 oz. flank steak cut on diagonal in 1 1/2 inch strips
2 c. leeks, coarsely chopped
1 ca. bamboo shoots
30-40 (2-inch) carrot slices or sweet red pepper slices
1 oz. garlic, finely chopped
1 oz. ginger, chopped
1 oz. sesame oil

1 tbsp. cooking sherry
4 tsp. sugar
4 tbsp. soy sauce
1 c. chicken broth
Rice for 4

Pour cooking oil in hot skillet or wok (350 degrees). Quickly mix meat with vegetables and sautés together approximately 1 minute. Remove meat and vegetables. Remove the oil leaving small amount to coat pan. Add garlic and ginger together with meat, vegetables, and prepared sauce. Cook until heated through, adding sesame oil until all ingredients are mixed. Serve over rice. Serves 4.

mongolian barbacue

mongolian barbacue
Yield: 6 servings

3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderness -Cut The Butcher Has), -Defatted
2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
3 c Cabbages, Shredded, Rinsed, -And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And -Drained
Salad Or Peanut Oil


Boiled White Rice
Crisp Sesame Seed Buns,
Middle Eastern Pita Breads
Thinly Sliced Crisp French


1 1/2 c Dark Soy Sauce
6- c Water
10 Crushed Black Peppercorns
4-Star Anise
4 lg Cloves Garlic, Crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped
-And Divided
3 c Chinese parsley Or Cilantro,
-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.

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.

mongolian barbacue

mongolian barbacue
Yield: 1

1 lb beef sirloin; thinly sliced
1/2 c scallions; cut into 1-inch -pieces
2 piece of ginger (about ½ -inch long)
1 ts sugar
1 tb wine
1/4 c soy sauce
2-tb water
3-tb oil

Heat oil and add ginger, onion and beef; stir-fry for about 3 minutes. Add the rest of the ingredients and stir-fry for another minute.

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