Mongolian Grill

This classic Mongolian grill recipe delivers the authentic taste of a bustling Chinese barbecue house right in your kitchen. The dish centers on a rich, aromatic broth made from simmering lamb bones, which provides a deep savory base. Tender slices of boneless lamb leg and beef sirloin are grilled to perfection, developing a smoky char that contrasts beautifully with the fresh, crisp vegetables. The star of the show is the vibrant dipping sauce, a complex blend of soy sauce, Chinese red vinegar, rice wine, and fresh ginger, balanced by the heat of flower pepper salt and hot pepper oil. Slivered green onions and Chinese parsley add a bright, herbal finish. This dish is perfect for a casual dinner party or a hearty family meal, offering a satisfying combination of tender meat, bold flavors, and interactive dining fun.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 650

Dietary: Vegan

Description

This classic Mongolian grill recipe delivers the authentic taste of a bustling Chinese barbecue house right in your kitchen. The dish centers on a rich, aromatic broth made from simmering lamb bones, which provides a deep savory base. Tender slices of boneless lamb leg and beef sirloin are grilled to perfection, developing a smoky char that contrasts beautifully with the fresh, crisp vegetables. The star of the show is the vibrant dipping sauce, a complex blend of soy sauce, Chinese red vinegar, rice wine, and fresh ginger, balanced by the heat of flower pepper salt and hot pepper oil. Slivered green onions and Chinese parsley add a bright, herbal finish. This dish is perfect for a casual dinner party or a hearty family meal, offering a satisfying combination of tender meat, bold flavors, and interactive dining fun.

Directions

1
Place lamb bones in a large pot and cover with 10 cups of cold water. Bring to a boil, then reduce heat to low and simmer gently for 1.5 to 2 hours to create a flavorful broth. Skim off any impurities that rise to the surface.
2
Season the simmering broth with salt to taste. Strain the broth through a fine-mesh sieve into a clean pot or serving vessel, discarding the bones. Keep the broth warm.
3
Slice the boneless lamb and beef sirloin into thin, uniform strips suitable for quick grilling.
4
Prepare the dipping sauce by combining 1 cup thin soy sauce, 1/2 cup Chinese red vinegar, 1/2 cup rice wine, 1/2 cup fresh ginger juice, 2 tablespoons flower pepper salt, 1/4 cup hot pepper oil, 1/4 cup sesame oil, and 2 tablespoons garlic paste in a bowl. Whisk until well combined.
5
Heat a grill or grill pan over medium-high heat. Grill the lamb and beef strips in batches until lightly charred and cooked to your desired doneness, usually 1-2 minutes per side.
6
Serve the grilled meats immediately alongside the warm lamb broth, the prepared dipping sauce, slivered green onions, and Chinese parsley leaves.

Nutrition Facts

Servings 10 cups

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 120mg40%
Sodium 1800mg75%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 5g
Protein 70g140%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mongolian, grill, lamb, beef, chinese, broth, dipping sauce, spicy, ginger, soy sauce, flower pepper, hot pepper oil, green onion, chinese parsley

Read it online: https://www.chefs-mate.com/recipe/mongolian-grill/