---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MONGOLIAN BARBECUE
  Categories: Mongolia, Lamb, Beef
       Yield: 6 servings
  
       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 c  Dark Soy Sauce
       6 c  Water
      10    Crushed Black Peppercorns
       4    Star Anise
       4 lg Cloves Garlic, Crushed
       1 c  Rice Wine Or Sherry
       1 tb Sugar
       2 ts Fresh Ginger Root, Grated
       3 c  Scallions Or Leeks, Chopped
            -And Divided
       3 c  Chinese Parsley Or Cilantro,
            -Minced, Divided
  
   Thinly slice the meats across the grain, in 2 to
   3-Inch strips, and arrange the meat and vegetables on
   separate platters.
   
   SAUCE: 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 of each guest.
  
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