Mongolian Barbecue

Mongolian Barbecue Recipe - Authentic and Flavorful Dish from Mongolia

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Mongolian barbecue is a popular dish that originated in Taiwan, despite its name suggesting Mongolian origins. It is a stir-fry dish that typically consists of thinly sliced meats, vegetables, and a flavorful sauce cooked on a large, flat griddle. This interactive dining experience allows guests to choose their own ingredients and watch as their meal is cooked right in front of them.

History

Mongolian barbecue was first introduced in Taiwan in the 1950s and quickly gained popularity throughout Asia and eventually in Western countries. Despite its name, the dish has no actual connection to Mongolia or its cuisine. The term "Mongolian barbecue" was coined to evoke the image of Mongolian warriors cooking their meals on their shields over an open flame.

Ingredients

3 lb (1.36 kg) Boned lamb shoulder Chops OR
2 lb (907 g) Boneless beef, (Tenderest -Cut The Butcher Has), -Defatted
2 lg green peppers, Seeded And -Cut Into 0.25 inch Strips
3 cup cabbage, Shredded, Rinsed, -And Dried
3 lg carrots, Peeled And Shredded
2 lg onions, Thinly Sliced
0.25 lb (113 g) bean sprouts, Rinsed And -Drained
Salad Or peanut oil
GARNISHES
Boiled white rice
Crisp sesame seed buns, -Warmed
Middle Eastern pita breads
Thinly Sliced Crisp French -bread
SAUCE
1.5 cup dark soy sauce
6 cup water
10 Crushed black peppercorns
4 star anise
4 lg cloves garlic, Crushed
1 cup Or sherry
1 tbsp sugar
2 tsp fresh ginger root, Grated
3 cup scallions Or leeks, Chopped -And Divided
3 cup Chinese parsley Or cilantro, -Minced, Divided

How to prepare

Thinly slice the meats across the grain into 2 to 3-inch strips and arrange them on a platter.
Thinly slice the vegetables and arrange them on a separate platter.
For the sauce, simmer soy sauce, water, peppercorns, anise, and garlic in a saucepan for a few minutes. Then strain and let it cool.
Add wine, sugar, ginger root, 2 cups of scallions or leeks, and 2 cups of Chinese parsley to the sauce. Refresh the sauce with the remaining scallions or leeks and parsley as you cook. Taste and adjust the seasoning. Divide the sauce among individual bowls for each guest. (Note: Do not taste the sauce after raw meat has been dipped in it, as a precaution.)
To assemble the barbecue, place the cooking appliance in the center of the table. Heat and grease the cooking surface with salad or peanut oil. Periodically scrape off charred food bits with a spatula, reoil the cooking surface, and continue cooking.
Guests should place meat and vegetables on their plates. Then, they can put small portions on the cooking surface and spoon some sauce over the grilling food. Flip the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness for each guest.

Variations

Substitute the lamb or beef with chicken, pork, or tofu for a different flavor.
Add different vegetables such as bell peppers, mushrooms, or broccoli for variety.
Experiment with different sauces such as teriyaki, hoisin, or sweet and sour.

Cooking Tips & Tricks

Make sure to thinly slice the meats and vegetables to ensure quick and even cooking.

- Use a high heat cooking surface, such as a griddle or flat top, to achieve that signature charred flavor.

- Allow guests to customize their own dishes by providing a variety of meats, vegetables, and sauces.

- Keep an eye on the cooking surface and scrape off any charred bits to prevent burning.

Serving Suggestions

Serve Mongolian barbecue with boiled white rice, crisp buns, Middle Eastern breads, or thinly sliced crisp French bread.

Cooking Techniques

Mongolian barbecue is typically cooked on a large, flat griddle or hot plate. The meats and vegetables are stir-fried quickly over high heat to achieve a charred and smoky flavor.

Ingredient Substitutions

Use chicken, pork, or tofu instead of lamb or beef.

- Substitute soy sauce with tamari for a gluten-free option.

- Use vegetable broth instead of sherry in the sauce.

Make Ahead Tips

Prepare the sauce and slice the meats and vegetables ahead of time to save time on the day of cooking. Store the ingredients separately in the refrigerator until ready to cook.

Presentation Ideas

Serve Mongolian barbecue on a large platter with individual bowls of sauce for each guest. Garnish with chopped scallions, cilantro, or sesame seeds for added flavor and visual appeal.

Pairing Recommendations

Pair Mongolian barbecue with a light and refreshing salad, steamed rice, or a side of stir-fried noodles. For drinks, consider serving green tea, sake, or a light lager.

Storage and Reheating Instructions

Store any leftover Mongolian barbecue in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Mongolian barbecue is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains soy and wheat allergens.

Summary

Mongolian barbecue is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a satisfying meal.

Summary

Mongolian barbecue is a fun and interactive dish that allows guests to customize their own meals. With a flavorful sauce, tender meats, and crisp vegetables, this dish is sure to be a hit at your next gathering. Enjoy the delicious flavors of Mongolian barbecue right in your own home!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was a young girl living in a small village in Mongolia. I had always loved cooking, and would spend hours in the kitchen watching my mother prepare delicious meals for our family.

One day, as I was walking through the market, I came across a group of travelers who were cooking up a storm on a large grill. The tantalizing aroma of grilled meat and vegetables wafted through the air, drawing me in like a moth to a flame. I watched in awe as the travelers expertly tossed the ingredients on the grill, adding a special sauce that sizzled and bubbled as it cooked.

Intrigued, I approached the travelers and struck up a conversation with them. They told me that they were making Mongolian Barbecue, a traditional dish that originated in Mongolia and had since spread all over the world. They shared the recipe with me, explaining that the key to a great Mongolian Barbecue was in the marinade - a mixture of soy sauce, garlic, ginger, and honey that infused the meat with a rich, savory flavor.

I rushed home with the recipe clutched in my hand, eager to try my hand at making Mongolian Barbecue for my family. I gathered the ingredients - thinly sliced beef, bell peppers, onions, and mushrooms - and mixed up the marinade according to the travelers' instructions. As the meat sizzled on the grill, I could hardly contain my excitement.

When I served the Mongolian Barbecue to my family that night, they were blown away by the flavors and textures of the dish. The tender beef, the crisp vegetables, the tangy sauce - it was a feast for the senses. From that moment on, Mongolian Barbecue became a regular feature on our dinner table, a dish that never failed to bring smiles to our faces.

As the years went by, I continued to hone my skills in the kitchen, experimenting with different ingredients and techniques to perfect my Mongolian Barbecue recipe. I added new spices, tried different cuts of meat, and even dabbled in vegetarian versions of the dish. Each time I made Mongolian Barbecue, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

I shared my recipe with friends and neighbors, who were equally impressed by the dish. They marveled at the complex flavors and textures, the way the meat melted in their mouths and the vegetables retained their crunch. Some even asked me to teach them how to make Mongolian Barbecue, and I was more than happy to oblige.

Over the years, I have made Mongolian Barbecue for countless gatherings and celebrations, each time receiving rave reviews from all who tasted it. It has become a signature dish of mine, a symbol of the love and care I put into my cooking. And though I have learned many recipes over the years, Mongolian Barbecue will always hold a special place in my heart.

As I sit here now, in my kitchen surrounded by the aromas of sizzling meat and bubbling sauce, I am filled with gratitude for the travelers who introduced me to this wonderful dish so many years ago. Their generosity and kindness have enriched my life in ways I never could have imagined. And though they may be long gone, their legacy lives on in every bite of Mongolian Barbecue that I serve to my loved ones.

So here's to the travelers who opened my eyes to the world of Mongolian Barbecue, and to the countless meals shared with family and friends over the years. May the flavors of this dish continue to bring joy and happiness to all who taste it, just as it has for me. And may my recipe for Mongolian Barbecue be passed down through the generations, a reminder of the power of food to bring people together and create lasting memories.