Mongolian Grill is a great recipe. No skill is needed. Anyone can cook it.
I thoroughly enjoy the Mongolian Grill restaurant. Here is a recipe that copies their great Mongolian Grill recipe. And what a great recipe for using what is fresh on the garden. The trick is to do what you like. If you want all chicken use all chicken, if you want vegetarian by all means. There are no real rules to Mongolian grill,
1 pound Beef, thinly sliced
1 pound Lamb or chicken, thinly sliced
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (shao xing)
1 teaspoon chili garlic paste
2 tablespoon sesame oil
2 cloves garlic, finely minced
VEGGIES AND SPROUTS (This is what I enjoy- try what you like or have in the garden)
A handful of bean sprouts,
A handful of sliced green pepper
A handful of Button Mushrooms
A few broccoli floret’s
Some Bok Choy leaves
Noodles- you can use cooked ramen noodles or cellophane noodles or even pasta- remember there are no major rules
Combine soy sauce, , chili garlic paste and sesame oil in a large bowl. Add meat and marinate for 1 hour (or overnight in the refrigerator). Heat an electric grill, stovetop grill pan or outdoor grill and spread about 1 tablespoon of oil to keep from sticking (I like to use my electric griddle or my George Foreman outdoor grill) and cook meat and veggies and noodles until meat is just done using a stir fry method, being careful not to overcook. The trick is to have your cook surface be hot, really really hot. Serve immediately.
I thoroughly enjoy the Mongolian Grill restaurant. Here is a recipe that copies their great Mongolian Grill recipe. And what a great recipe for using what is fresh on the garden. The trick is to do what you like. If you want all chicken use all chicken, if you want vegetarian by all means. There are no real rules to Mongolian grill,
1 pound Beef, thinly sliced
1 pound Lamb or chicken, thinly sliced
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (shao xing)
1 teaspoon chili garlic paste
2 tablespoon sesame oil
2 cloves garlic, finely minced
VEGGIES AND SPROUTS (This is what I enjoy- try what you like or have in the garden)
A handful of bean sprouts,
A handful of sliced green pepper
A handful of Button Mushrooms
A few broccoli floret’s
Some Bok Choy leaves
Noodles- you can use cooked ramen noodles or cellophane noodles or even pasta- remember there are no major rules
Combine soy sauce, , chili garlic paste and sesame oil in a large bowl. Add meat and marinate for 1 hour (or overnight in the refrigerator). Heat an electric grill, stovetop grill pan or outdoor grill and spread about 1 tablespoon of oil to keep from sticking (I like to use my electric griddle or my George Foreman outdoor grill) and cook meat and veggies and noodles until meat is just done using a stir fry method, being careful not to overcook. The trick is to have your cook surface be hot, really really hot. Serve immediately.
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