Mongolian Barbecue

A few days ago, I dined with my folks and we had our version of Mongolian barbecue.  They asked if I remembered eating it on the banks of the Tam Suey River decades ago.  Indeed I did.  A huge outdoor patio, where you'd go from bowl to bowl heaping meat and vegetables on a plate:  wild boar (maybe), thin-sliced beef and peppers and scallions and bamboo shoots and water chestnuts.

Then you'd take it to a slick grill over an oil drum full of coals, and the attendant would empty the bowl on the grill, tossing it around, meat on the hottest center, vegetables peripherally until the meat was seared, then all mixed together and returned to your bowl, which was then taken to a bench and eaten with a hot roll.  Heaven.

Red and I tried a couple of Mongolian barbecue restaurants in the states.  My impression was of dirty dinginess, and possibly violations, should the health department ever visit.  I've stopped trying to relive the past.

Over the years, we evolved our own version, to the point where I don't know where original and bimitation come together. We now eat it over rice.

We start with round steak or London broil, put in the freezer until it is firm but not solid.  That makes it much easier to slice very thin, against the grain, with a very sharp knife.

Then the vegetables.  Green and red peppers cleaned and sliced thin.  Mountains of scallions cross cut into little thin rounds.  Bamboo shoots and water chestnuts drained from their cans and sliced thin (or bought sliced).  Carrots, shaved into long curls with a peeler.  Maybe some pea pods.

To cook, heat a wok or large frying pan on high heat and add a drizzle of oil.  Add the beef and stir fry until brown.  Add the peppers and crunchy water chestnuts and bamboo shoots and toss until they start to wilt, then add the scallions or onions and carrots.

Toss for about a minute.  Then you need moisture to loosen the caramelized fond at the bottom of the pan.  We used, believe it or not, some drained juice from a  jar of pickled peppers.  It gives a lovely flavor.  Added to that, a few shakes from a bottle of soy sauce, and some Tabasco. 

Mix well, and serve hot, over rice.  Or if you're doing South Beach or Atkins, it's great without the carbs, and full of vitamins and fiber too.

[Image taken at my folks', with my Cingular 8525]

Comments

[Houston]

My first (and last) Mongolian barbeque was Honolulu back in the early 80s. It was alright. The one here in the city looks dingy.

I like to stir fry, or at least I used to.

That looks good. Sounds good, too.

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