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| Recipes: Central Asia |
| Hibachi-Grilled Goat with Spicy Seasonings 6 cloves garlic, crushed 6 green onions, white part only, minced 1/3 cup soy sauce 1/4 cup smooth peanut butter 1 tablespoon blackberry jam 3 teaspoons sesame oil 2 tablespoons Chinese chile sauce (or more to taste) 1 1/2 pounds goat meat (or substitute lamb), sliced as thinly as possible Prepare a fire in the hibachi using natural wood charcoal chunks. In a bowl, combine all ingredients except for the goat meat and mix will. Divide into 6 small individual serving bowls. Guests grill their own goat meat for a minute or so and quickly dip it into the seasonings, then eat it from the tongs or forks. Yield: 6 servings Description: This Mongolian grill recipe is a lot of fun to serve a small party. The original version calls for the grilled goat to be dipped in a beaten egg before dipping in the spicy seasonings, but because of the danger of salmonella, this step has been eliminated. You could use a pasteurized egg product like Egg Beaters. Using individual sets of tongs or forks, the guests grill their own goat on the hibachi placed in the center of the picnic table. The goat meat should be half-frozen before slicing so that you can slice it as thinly as possible. |
| Mongolian Beef 4 cloves garlic, minced, divided 3 Tbs. soy sauce, divided 3 Tbs. cornstarch, divided 1 lb. beef round steak(a cut of your preference is fine), cut into thin strips 3/4 c. water 1/2 tsp. sugar 1 tsp. red pepper flakes 2 Tbs. vegetable oil, divided 1 bunch green onions, cut into 2 inch slices, white parts separated In a mixing bowl, combine 2 cloves of minced garlic, 1 Tbsp. soy sauce and 1 Tbsp. cornstarch; mix thoroughly. Stir in beef strips and let stand for 10 minutes. In a small bowl, combine water, remaining soy sauce, remaining cornstarch, and sugar. Mix thoroughly and set aside. Heat 1 Tbsp. oil in a skillet over high heat. Add white onions, and saute 1-2 minutes until opaque. Add the remaining 2 cloves of minced garlic, and cook about 30 seconds; then add the red pepper flakes. Cook about 15 more seconds, then add the beef mixture. Saute mixture, stirring to coat evenly with onions, garlic, and pepper flakes. Cook beef until just cooked through, then stir in soy sauce mixture. Bring to a boil, reduce heat, simmer until sauce thickens. Stir in green onions. Serve over hot rice. |
| Mongolian Beef Szechuan 3/4 lb flank steak 1 meat marinade: 2 egg whites, lightly beaten 1 tbs. cornstarch 2 tsp. oil 1 tsp. sherry 1/2 tsp. salt 1 few dashes of white pepper SAUCE: 4 tbs. soy sauce 1 1/2 tbs. sugar 1 tbs. dark soy sauce 1 tbs. sesame oil 1 tbs. sherry 1 tsp. white vinegar 1/2 tsp. hot bean sauce 1/2 tsp. sweet bean sauce 1 tsp. dried chili pepper, crushed 3 tbs. garlic, minced 1/2 oz. bean thread 6 lg. green onions, cut into 1 inch lengths 4 dried chili peppers 2 cup oil 1 tsp. cornstarch mixed with 2 tsp. water Cut flank steak cross-grain into 1/8-inch slices. Mix with meat marinade. Combine sauce ingredients. In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). (Warning: Do only a few of the DRY bean threads -- alias cellophane noodles -- at a time; they expand dramatically.) Set fried bean threads aside on paper toweling. Add the remaining 1/2 cup oil (this is to cool down the oil already in the wok). Make sure it is now no hotter than 250 deg Farenheit. To test, place a piece of beef in the oil. It should just BARELY sizzle. Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if desired). Pour in sauce mixture and let it reduce for 2 minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of the cornstarch/water mixture to thicken. Add green onions for 15 seconds. Place beef on top of bean threads and serve. NOTES : This is a wonderfully rich and velvety dish. The beef is cooked by the velveting method and, if done properly, will melt in your mouth. . If you have two woks, cook the sauce in one while cooking the beef in the other. It'll go much faster. If the taste is too hot, decrease the chili peppers. Also, you can omit serving this on the bed of fried bean threads. Though they are very good because they sop up the great sauce. |
| Mongolian Fire Pot Beef Fillet 3 cups beef broth 6 slices ginger 3 pieces star anise 3 cloves garlic 2 hot chili peppers, (2 to 3) 1 Tbs.dark soy sauce 1 tsp. salt 1 tsp. black pepper 1 1/2 pounds fillet of beef, tied to keep shape 2 carrots, thinly sliced 3 ribs celery, thinly sliced 1/2 cup green scallions, thinly sliced hot chili paste coarse salt sesame oil soy sauce Combine the first 8 ingred. in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 min. Season the beef with salt and peper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook 20 min. When the beef has reached med. rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced. While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add carrot and celery to the broth. Simmer the broth foe 10 min. and serve with the sliced beef. Serve the scallions, salt, chili paste, sesame oil and soy as condiments. |