Most of us knew that Mongolian barbecue was of Mongolian origin but in fact it was a Taiwanese invention during the 1970’s when Japanese food was a big hit in that region specially teppanyaki where they initially got the idea for this dish. American marketing was really effective to make us believe that this dish originated during the Mongol empire where they cooked large quantities of different meats and vegetables preparing using only their swords (thus that rustic style) and cooked shields (overturned to look like woks) over a large fire. I was made to believe that as well and even told people that the origin was such.
Mongolian barbecue is a very simple dish which is made by stir frying an array of vegetables and thinly sliced meats over a very hot griddle, it is then flavoured with different sauces such as teriyaki, soy sauce, oyster sauce, adobo sauce and/or other Asian sauces. The secret is the use of a very hot griddle and quickly stir frying all of them together. Once cooked it can be consumed on its own, topped with rice or even mixed with rice. This dish is one hunger buster as they are usually served in buffet style restaurant where you can eat all you can and cooked in front of you.
- 250 g beef tenderloin steaks, thinly sliced
- 250 g pork shoulder chops, thinly sliced
- 250 g deboned chicken thighs, thinly sliced
- 1 large cabbage, chopped into strips
- 1 large white onion, sliced
- 1 stalk leeks, chopped into strips
- 2 large carrots, chopped into strips
- 1 cup peanuts, pounded
- 4 cloves garlic, minced
- 1 tbsp ginger paste
- ⅓ cup soy sauce
- ½ cup oyster sauce
- ¼ cup Chinese cooking wine
- Prepare a very hot griddle and grease it with a small amount of oil. Now place all meat ingredients, garlic and ginger then quickly mix together to avoid burning.
- Once meat is brown in colour, add the remaining ingredients, continuously mix together until cooked.
- Serve while hot with rice.