Mongolian Grill Style Mongolian Sauce Food

MONGOLIAN PORK CHOPS (MUSTARDS GRILL)

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 one-inch thickness, being careful not to hit the bones.
• Alternatively, have your butcher cut thinner chops and serve two 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 three hours or up to overnight in the refrigerator.
• Prepare mustard sauce.
• Put the sugar and mustard in the top of a double boiler and mix with a whisk.
• When well combined, whisk in the egg yolks and vinegar.
• Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
• Remove from the heat and allow the mixture to cool.
• When cool, fold in the creme fraiche.
• Keep refrigerated until needed.
• Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three 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 vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter.
• The pork is ready when it registers 139F on an instant-read thermometer.
• Offer the mustard sauce on the side for dipping.

MONGOLIAN SAUCE

Steps:

• Combine together and pour into a bottle. Let this refrigerator overnight before using.

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.

MONGOLIAN GRILL FEAST

Steps:

• In a skillet, heat sesame oil. Add meat first if using, then add tofu. (drain very well to get as much excess water out as possible.) When meat is cooked through add vegetables along with teriyaki sauce.
• When vegetables are cooked to tenderness you desire add cooked ramen or soba noodles just before serving.
• Serve with hot rice.

MONGOLIAN SAUCE

Steps:

• Mix well.
• Be sure brown sugar is dissolved.
• Add to pot or skillet with stir fry.