For the past year or so, I've been somewhat addicted to Mongolian barbecue. It's nothing fancy, just a kind of buffet-style stir-fry restaurant, primarily meat, vegetables and noodles, which is then cooked on a big open grill. The versions I've had are probably as authentic as calling an old car tire "hamburger", but I find it tasty.
I'd like to cook this stuff for myself at home, but I don't know what spices or seasonings to use to get the taste right. My impression is that Mongolian barbecue is largely flavored with soy sauce, garlic, red chili flakes, and oyster sauce, but I know there's some other stuff in there as well.
So to potentially solve this mystery, I thought I'd post one of those "hey, can anyone in the audience help me out here?" blog entries. So if anyone has any culinary knowledge to share, please drop me a line or leave a comment here. Gracias.
Well, I found a recipe for grilled Mongolian elk, which would be roughly the same.
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Grilled Mongolian Elk on Vegetable Mountain Copyright Ming Tsai, 2001
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Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 4 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings
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2 to 3 pound piece elk tenderloin, cleaned
2 tablespoons ground bean paste
2 tablespoons Dijon mustard
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons naturally brewed soy sauce
1 tablespoon sesame oil
1/2 cup grapeseed oil
1/2 cup Shaoxing wine
1/2 cup red wine
1 tablespoon coarse ground black pepper
1 tablespoon juniper berries, crushed
Grapeseed oil, to cook
Salt and black pepper
Just like any other marinade--throw all the ingredients in the blender, pour over your meat, let it sit for 4 hours in the fridge, throw on the grill.
Sorry about that--I didn't mean to copy ad text. Time to get some more coffee.
Posted by: Amanda at November 15, 2004 04:43 AM"If you are fortunate, you may be able to try boodog, where an entire goat--or marmot--is slowly roasted from the inside out by placing hot rocks inside the carcass, sealing it, and then placing the carcass on the fire. The preparation is not a pretty sight. These days, boodog is normally cooked with a blowtorch...One boodog feeds 20 foreigners (or 10 Mongolians). Marmots are only eaten from August to October, when there is less chance of bubonic plague."
--Lonely Planet, Mongolia
I'm something of an oriental chef, you have to have cilantro, but not too much, it's strong stuff.
Posted by: inonthekilltaker at November 15, 2004 10:39 AMMongolian elk? They don't sell that your local grocer, do they?
Posted by: Eric at November 15, 2004 02:46 PMTry www.allrecipes.com. Its submitted recipes that can get reviews on. There are a lot of really good ones there. I've even got my cornbread recipe up there.
Posted by: Qikdraw at November 15, 2004 08:06 PM
Poor Eric, they must not sell elk at the local grocery store like they do here in lovely Los Angeles. Why, I can even walk right down to the corner meat market and have my friendly neighborhood butcher hack off a nice elk steak for me *right now*. I'm so sorry for you. Here, try this instead:
http://www.oeba.ca/pages/prdcts/meat_recipes.htm
hee.
jake, as I said, I'm something of an oriental chef, so, out of mercy, here is the stir fry recipe I use:
1 lb beef flank steak, partially frozen(best is slightly frozen, this is because it retains it's juices and tenderness, hear me, Jake?)
1/3 cup water
2 tablespoons rice wine
1 tablespoon hoisin sauce
1 tablespoon hot beans, sauce
1/2 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil or peanut oil(or other preferred)
4 cloves minced garlic
1 tablespoon fine minced cilantro
2 cups green onions, cut into inch sized pieces
3 to 4 ounces thread bean noodles or hot cooked rice
The water rice wine,hoisin, cornstarch, garlic, and cilantro are used in the sauce, you boil the water, ad everthing but the cornstarch, boil some more, then add the cornstarch and stir.
Posted by: inonthekilltaker at November 19, 2004 12:36 PMLying Media Bastards is both a radio show and website. The show airs Mondays 2-4pm PST on KillRadio.org, and couples excellent music with angry news commentary. And the website, well, you're looking at it. Both projects focus on our media-marinated world, political lies, corporate tyranny, and the folks fighting the good fight against these monsters. All brought to you by Jake Sexton, The Most Beloved Man in America ®. contact: jake+at+lyingmediabastards.com |
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Mission: MongoliaJake's first attempt at homemade Mongolican barbecue: Failure. What went right: correctly guessing several key seasonings- lemon, ginger, soy, garlic, chili. What went wrong: still missing some ingredients, and possibly had one wrong, rice vinegar. Way too much lemon and chili. Result: not entirely edible. Plan for future: try to get people at Great Khan's restaurant to tell me what's in the damn sauce. |