---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Beef, Lamb
       Yield: 4 servings
     1/2 c  Millet
            Lamb bones*
      10 c  Cold water
       2 lb Boneless lamb taken from the
            -upper part of the leg *
       2 lb Boneless beef sirloin
       2 c  Slivered green onion (cut in
            -half lengthwise and slice
            Diagonally into 1/2-inch
       2 c  Chinese parsley leaves
       1 c  Thin soy sauce
     1/2 c  Chinese red vinegar
     1/2 c  Rice wine
     1/2 c  Fresh ginger juice **
       2 tb Flower pepper salt (see
            -recipe at end)
     1/4 c  Hot pepper oil
     1/4 c  Sesame oil
       2 tb Garlic paste ***
   From: Kyosho Connick This first is from The People’s
   Republic of China Cookbook, _Mongolian_Barbecue_ A
   truly native meal, typical of the diet of the rugged
   Mongolian nomad. The thin-sliced meat is dipped in a
   spicy sauce, quickly grilled and then wrapped in a
   sesame roll.  A gruel-like millet soup is eaten
   between sandwiches, and the meal is topped off with
   draughts of heated sorghum whiskey. Transposed to the
   West, this meal is ideal for an outdoor barbecue.
   Millet soup:
   * Ask the butcher to bone a leg of lamb.  Use the
   bones to make the soup and freeze the shank portion
   for later use. ** Smash 5 large slices of fresh ginger
   with the end of a cleaver handle and put them in 1/2
   cup water for 2 hours.  Squeeze out the juice from the
   ginger slices. *** Peel and crush 4 large garlic
   cloves into a paste, and add a little rice wine or
   vinegar to moisten.
   Soak the millet overnight in cold water.  The next
   morning, put the lamb bones in a large pot.  Add water
   and bring to a boil. Reduce the heat and simmer for
   several hours, adding water to maintain the original
   volume. Skim off the fat, remove the bones and strain
   the stock. Drain the millet, rinse several times, add
   to the stock and simmer slowly for 1 to 2 hours, or
   until the grains break up and the soup is thickened.
   Salt to taste. Turn off the heat and set aside. While
   the stock is simmering, trim off all fat and skin from
   the beef and lamb. Wrap the meat well and place in the
   freezer for 2 to 3 hours, or until it becomes firm,
   but not frozen hard. (This makes it easier to slice
   the meat very thinly.) Using a very sharp knife or
   cleaver, carefully cut against the grain of the meat
   to make slices about 1/8 inch thick.  Cut each slice
   into strips about 2 by 4 inches.  Arrange the beef and
   lamb in layers on separate platters. Cover and
   refrigerate until ready to use. Put the green onion
   and parsley in separate bowls, cover and refrigerate
   until ready to use. Put each dip ingredient in a
   separate bowl, place the bowls on a large tray, cover
   and set aside.  Prepare the rolls.