Side Pannel
Mongolian Grill
Mongolian Grill
- Recipe Submitted by ADMIN on 09/26/2007
Category: Lamb/Sheep, Chinese, Beef
Ingredients List
- 1/2 c Millet
- Lamb bones*
- 10 c Cold water
- Salt
- Barbecue:
- 2 lb Boneless lamb taken from the
- -upper part of the leg *
- 2 lb Boneless beef sirloin
- 2 c Slivered green onion (cut in
- -half lengthwise and slice
- Diagonally into 1/2-inch
- -sections)
- 2 c Chinese parsley leaves
- Dip:
- 1 c Thin soy sauce
- 1/2 c Chinese red vinegar
- 1/2 c Rice wine
- 1/2 c Fresh ginger juice **
- 2 tb Flower pepper salt (see
- -recipe at end)
- 1/4 c Hot pepper oil
- 1/4 c Sesame oil
- 2 tb Garlic paste ***
Directions
From: Kyosho Connick This first is from The People's Republic of China
Cookbook, _Mongolian_Barbecue_ A truly native meal, typical of the diet of
the rugged Mongolian nomad. The thin-sliced meat is dipped in a spicy
sauce, quickly grilled and then wrapped in a sesame roll. A gruel-like
millet soup is eaten between sandwiches, and the meal is topped off with
draughts of heated sorghum whiskey. Transposed to the West, this meal is
ideal for an outdoor barbecue.
Millet soup:
* Ask the butcher to bone a leg of lamb. Use the bones to make the soup
and freeze the shank portion for later use. ** Smash 5 large slices of
fresh ginger with the end of a cleaver handle and put them in 1/2 cup water
for 2 hours. Squeeze out the juice from the ginger slices. *** Peel and
crush 4 large garlic cloves into a paste, and add a little rice wine or
vinegar to moisten.
Soak the millet overnight in cold water. The next morning, put the lamb
bones in a large pot. Add water and bring to a boil. Reduce the heat and
simmer for several hours, adding water to maintain the original volume.
Skim off the fat, remove the bones and strain the stock. Drain the millet,
rinse several times, add to the stock and simmer slowly for 1 to 2 hours,
or until the grains break up and the soup is thickened. Salt to taste. Turn
off the heat and set aside. While the stock is simmering, trim off all fat
and skin from the beef and lamb. Wrap the meat well and place in the
freezer for 2 to 3 hours, or until it becomes firm, but not frozen hard.
(This makes it easier to slice the meat very thinly.) Using a very sharp
knife or cleaver, carefully cut against the grain of the meat to make
slices about 1/8 inch thick. Cut each slice into strips about 2 by 4
inches. Arrange the beef and lamb in layers on separate platters. Cover
and refrigerate until ready to use. Put the green onion and parsley in
separate bowls, cover and refrigerate until ready to use. Put each dip
ingredient in a separate bowl, place the bowls on a large tray, cover and
set aside. Prepare the rolls.
Cookbook, _Mongolian_Barbecue_ A truly native meal, typical of the diet of
the rugged Mongolian nomad. The thin-sliced meat is dipped in a spicy
sauce, quickly grilled and then wrapped in a sesame roll. A gruel-like
millet soup is eaten between sandwiches, and the meal is topped off with
draughts of heated sorghum whiskey. Transposed to the West, this meal is
ideal for an outdoor barbecue.
Millet soup:
* Ask the butcher to bone a leg of lamb. Use the bones to make the soup
and freeze the shank portion for later use. ** Smash 5 large slices of
fresh ginger with the end of a cleaver handle and put them in 1/2 cup water
for 2 hours. Squeeze out the juice from the ginger slices. *** Peel and
crush 4 large garlic cloves into a paste, and add a little rice wine or
vinegar to moisten.
Soak the millet overnight in cold water. The next morning, put the lamb
bones in a large pot. Add water and bring to a boil. Reduce the heat and
simmer for several hours, adding water to maintain the original volume.
Skim off the fat, remove the bones and strain the stock. Drain the millet,
rinse several times, add to the stock and simmer slowly for 1 to 2 hours,
or until the grains break up and the soup is thickened. Salt to taste. Turn
off the heat and set aside. While the stock is simmering, trim off all fat
and skin from the beef and lamb. Wrap the meat well and place in the
freezer for 2 to 3 hours, or until it becomes firm, but not frozen hard.
(This makes it easier to slice the meat very thinly.) Using a very sharp
knife or cleaver, carefully cut against the grain of the meat to make
slices about 1/8 inch thick. Cut each slice into strips about 2 by 4
inches. Arrange the beef and lamb in layers on separate platters. Cover
and refrigerate until ready to use. Put the green onion and parsley in
separate bowls, cover and refrigerate until ready to use. Put each dip
ingredient in a separate bowl, place the bowls on a large tray, cover and
set aside. Prepare the rolls.
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