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Mongolian Barbeque Recipes


mongolian barbeque recipes

Mongolian Beef

1 lb. flank steak, sliced very thin, cut in strips, 2 inches wide
2 tbsp. light soy sauce
3 tbsp. hoisin sauce
1 tbsp. sake or rice wine
1 tbsp. cornstarch
1 tsp. sugar
1 1/2 lb. asparagus or green beans, 2 inches long
4 tbsp. peanut oil
1 clove garlic, minced
1 slice fresh ginger, minced
1/8 tsp. red pepper seed
Marinate flank steak in mixture of soy sauce, hoisin sauce, rice wine, cornstarch, and sugar for about 1 hour. Blanch asparagus or green beans until just tender, about 5 minutes. Heat 2 tablespoons oil and stir-fry the asparagus or green beans for 2 minutes.

Remove from pan and add 2 tablespoons more oil. Add garlic, ginger, and pepper seeds and stir fry a minute or so. Add meat and cook for 3 minutes or until it is cooked on the outside and pink inside.


mongolian barbeque recipes

Mongolian Hot Pot

2 to 2 1/2 lbs. boneless beef steak (such as sirloin or top round), trimmed of excess fat and cut in thin slices about 3 inches long
3 1/2 to 4 lbs. chicken or turkey breast, boned, skinned, cut in thin strips 3 inches long
1 lb. shrimp (optional)
1 sm. bunch spinach, stems removed or 1 lg. bunch watercress, tough stems removed and separated into sm. sprigs
1/2 lb. edible-pod peas, strings removed or 2 (9 oz.) pkgs. frozen edible-pod peas, thawed
3 or 4 lg. carrots or sm. zucchini, cut in thin diagonal slices
1/2 lb. mushrooms, thinly sliced
1 sm. bunch broccoli, cut in sm. floweret’s, thinly sliced lengthwise
1/2 lb. cabbage or Chinese cabbage (napa cabbage), cut in 4 x 1 inch strips

Shortly before serving, cook rice or bulgur wheat to make 6 to 8 cups. Bring 2 (47 ounce) cans regular-strength chicken or beef broth to boiling in a large pan in the kitchen. bring hot rice or bulgur to the table and transfer enough of the broth to fill the cooking pot. Set the temperature of the cooking pot at high. Keep remaining broth covered and barely simmering.

Start by dropping some meat and vegetables into the broth to cook (cover pan briefly if desired to speed cooking). Guests can remove what they want with a wire ladle, fondue fork, or chopsticks, then dip vegetables and meat into a sauce to eat. Spoon hot, cooked rice or bulgur into individual bowls to accompany the meal. Add more meat and vegetables to broth as cooked food is removed. Replenish broth with more from the kitchen as needed. Throughout the meal, guests may ladle broth into their individual bowls to eat plain or with a spoonful of sauce or with meat, vegetables, and rice. Heat 1/4 cup salad oil and 3 tablespoons sesame seed over medium-low heat, stirring occasionally, just until seeds are light gold, about 2 minutes. Let cool thoroughly. In a blender container, combine 1 egg, 3 tablespoons white wine vinegar, 1/4 teaspoon each dry mustard, and salt; whirl until blended. With blender on high speed, gradually add 1/2 cup salad oil in a slow steady stream. Add cooled sesame seed and oil; whirl 30 seconds more until blended. Makes about 1 cup. Creamy Green Onion Sauce: In a blender container, combine 1 clove garlic, 1/2 cup coarsely chopped green onion, 1/4 cup chopped parsley, 1/2 teaspoon each salt and tarragon leaves, 2 teaspoons lemon juice, 1 cup sour cream, and 1/4 cup mayonnaise; blend until smooth. Makes about 1 1/2 cups. Garlic-Soy Sauce: In a small pan, combine 2 tablespoons salad oil and 2 cloves garlic (minced or pressed); add 1 tablespoon minced, fresh ginger and 1/3 cup minced green onion. Cook over low heat just until garlic becomes limp. Let cool. Stir in 1/2 cup each dry sherry and soy sauce. Makes about 1 cup.


mongolian barbeque recipes

Spicy Mongolian Noodles

10 oz uncooked udon noodles
1/3-cup water
1 tbsp grated fresh ginger
2 tsp minced fresh garlic
1 bun green onions, cut into 1/2" pieces
4 oz fresh shiitake mushrooms, stemmed & sliced
4-cup vegetable broth
1/4-cup soy sauce
1/2 tsp sambal oelek, (ground fresh chili paste)
10 1/2 oz extra firm light silken tofu, cut into cubes
4 cup sliced bok choy greens, stalks removed
1/3 cup chopped cilantro

Bring a large pot of water to a boil. Add the noodles and cook until tender; 8 to 10 minutes. Drain and set aside. Meanwhile, place the 1/3-cup water, ginger and garlic in a large soup pot. Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for 3 minutes. Add the broth, soy sauce, and chili paste. Cover and bring to a boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat and add the cooked noodles and cilantro. Stir to mix. Serve at once.


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