Mongolian Barbecue Marinade Food

MONGOLIAN BBQ RECIPE

Steps:

• Start with the marinade by combining the beef with rice wine, sake, or Chinese Shaoxing wine, baking soda and cornstarch. Mix well.
• For the stir-fry sauce, combine soy sauce, chicken stock, brown sugar and rice wine, sake, or Chinese Shaoxing wine.
• Then, heat the oil in a wok or deep skillet over high heat. Add the beef and saute for about 2 minutes or until just cooked. Set aside.
• Return the same pan to the heat (no need to clean it). You can also add a little more oil if there isn't any left in the pand. Then, add in the onion garlic, ginger, and chillies. Saute fo half a minute.
• Then add the stir-fry sauce. Allow it to simmer for half a minute, then add the cornflour mixture and simmer until thickened.
• Add the beef back into the sauce along with the spring onion and toss until well combined. Adjust seasoning as desired.
• Serve immediately, either with rice, or poured over egg noodles. Garnish with ¼ minced spring onions

HOW TO MAKE MONGOLIAN BBQ AT HOME

Steps:

• Gather all the ingredients. Note that this sauce recipe can serve 4 people, and you'll need to adjust accordingly if you are serving a larger crowd.
• In a small saucepan over medium-low heat, combine soy sauce, sugar, and water. Stir until the sugar is completely dissolved.
• Add grated ginger, garlic, sesame seeds, and sesame oil. Mix well.
• Turn off the heat, and your sauce is ready. Pour it into a mason jar. (You can also make it a day ahead and store it in an airtight container in the refrigerator.)
• Cook the noodles according to package instructions until al dente. Then drain the noodles and rinse with cold water. Add some oil and mix well to prevent sticking.
• In the mean time, gather all the other ingredients.
• Slice the meat meat into 1/8-inch thick pieces and keep them refrigerated until you're ready to cook. (Tip: You can freeze the meat for about 1 hour before cutting for easy slicing.)
• Prepare the vegetables: Remove the hard core of the cabbage, and cut the leaves into thin strips; Wash the bean sprouts and dry them properly; Peel the onion and carrot and cut them into thin slices, Slice zuccini into thin half rounds.
• Preheat the electric griddle to 400 ºF (204 ºC) and grease the surface with oil.
• Add vegetables and meat to the griddle. It's best to divide the surface into several sections where you cook different types of food.
• Lightly season your vegetables with salt and pepper, and keep the meat unseasoned.
• The meat usually takes less than a minute to be fully cooked. Cook the vegetables until softened. Bean sprouts also takes less than a minute to cook.
• Each person should have a small bowl of Mongolian BBQ sauce. You can dip the food in the homemade Mongolian sauce directly once it's cooked.
• Alternatively, you can add noodles and the grilled meat and vegetable into a serving bowl. Mix with the homemade Mongolian sauce and enjoy!

MONGOLIAN BBQ

Steps:

• In a small bowl make the sauce by whisking together the first 6 ingredients. Set aside.
• In a large skillet, heat oil over medium-high heat and stir-fry mushrooms and seitan until lightly browned and mushrooms have released their juices. Add ginger, cinnamon, and cloves. Let cook a few more minutes, or until any protein you are using is adequately cooked.
• Add the sauce and snow peas to skillet. Reduce heat to medium, and let cook until sauce has thickened. This may happen quickly. Add extra water and/or hoisin sauce as necessary. Turn off heat and mix in scallions and cilantro. Serve over rice.

MONGOLIAN PORK CHOPS

Steps:

• Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1 inch thickness, being careful not to hit bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
• Remove from marinade and place the chops on a pre-heated grill. Grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side, to produce nice crosshatch marks. It's good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is done when it registers 139*F on an instant read thermometer.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

MONGOLIAN BEEF

Steps:

• For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
• For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.

GRILLED MONGOLIAN PORK CHOPS

Steps:

• Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
• Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
• Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
• Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
• Remove pork chops from marinade and pat dry using paper towel.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
• Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.