Monday, June 21, 2010

Mongolian Barbeque

My husband and I love Asian foods so we decided to try Mongolian this time around, here's a recipe we found under some weird site a while back and has been saved on my comp forever....

Mongolian Barbeque
Yield: 6 servings

3 lb Boned Lamb Shoulder Chops
     2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted
2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
3 c Cabbage, 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, -Warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French -Bread
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.

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 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 for each guest.

I made the sauce to taste and didnt use half the water or the anise, tripled the sugar and used only about 1/8 of the leeks and oregano. But it tasted awesome. As I cant trust my children to not touch a hot anything I cooked it all in my wok. I cooked and cooked until we all were compleatly stuffed and we still had a TON of leftovers even though I only cut 1/2 an onion, and 3 med carrots and 2 med bell peppers. Enough so that we were able to make some for guests the next day who also thoroughly enjoyed it.
what was left after my 3 big kids, my husband and I had our fill here's a link to pic

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