Estimated Nutrition (whole recipe, rough)
Counts 19 of 24 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Pita Bread | 1 slice (30g) white | 79 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bean | not in our table | 0 |
| Salad | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb Boned Lamb Shoulder Chops OR
- 2 lb Boneless Beef, (Tenderest -Cut The Butcher Has), -Defatted
- 2 lg Green Peppers, Seeded And -Cut Into 1/4-Inch Strips
- 3 c Cabbage, Shredded, Rinsed, -And Dried
- 3 lg Carrots, Peeled And Shredded
- 2 lg Onions, Thinly Sliced
- 1/4 lb Bean Sprouts, Rinsed And -Drained
- Salad Or Peanut Oil
- GARNISHES
- Boiled White Rice
- Crisp Sesame Seed Buns, -Warmed
- Middle Eastern Pita Breads
- Thinly Sliced Crisp French -Bread
- SAUCE
- 1 1/2 cup Dark Soy Sauce
- 6 cup Water
- 10 Crushed Black Peppercorns
- 4 Star Anise
- 4 lg Cloves Garlic, Crushed
- 1 cup Rice Wine Or Sherry
- 1 tb Sugar
- 2 ts Fresh Ginger Root, Grated
- 3 cup Scallions Or Leeks, Chopped -And Divided
- 3 cup Chinese Parsley Or Cilantro, -Minced, Divided
Directions
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.
Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)
TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness for each guest.
Category:Mongolian Recipes
Category:Mongolian Appetizers