| 1 | Here"s a couple of mongolian beef recipes for you. |
| 2 | Incidentally, i have one of the mongolian grills. |
| 3 | It"s a heavy, dome shaped, perforated cast iron grill with raised edges about 11 inches in diameter. |
| 4 | I use it on an iwatani table top gas burner. |
| 5 | It"s a great hit for guests. |
| 6 | Easy on the chef too. |
| 7 | I just slice up all the ingredients, make the marinades and dips then put it all on the table and turn everyone loose to cook their own. |
| 8 | Had a hard time finding it but finally tracked one down in a japanese hardware store in san francisco. |
| 9 | It was about $25.00. |
| 10 | A substitute would be a hibachi with a wire mesh cover laid on the grate. |
| 11 | These are quite unlike the "mongolian beef" served in restaurants over a bed of deep fried cellophane noodles. |
| 12 | Basically, what you do is slice the meat of your choice into thin, 1 x 3-inch strips then dip them in the marinade and toss "em on the grill until they"re done to your taste. |
| 13 | Eat them with steamed buns or rolls. |
| 14 | If you like, sliced veggies can be used too. |
| 15 | ?c scallions 2 ea garlic cloves, crushed ?c parsley, chopped 1 c water ?c soy sauce 1 t sugar enough for four. |
| 16 | Mix ingerdients and serve in four smaller bowls. |
| 17 | Allow about ?lb of tender fillet of beef or lamb |
