This audience-participation cooking is said to have originated during the time of Genghis Khan when his warriors in the field would sit around grills and enjoy cooking their own food. The basic approach is for each diner to dip thin slices of lamb (or other meat) into a ginger-soy sauce marinade before placing them on a hot grill (usually a large hibachi) set on the center of the table. Each individual cooks his or her meat (the Mongolian grill) according to personal preference. The grill is sometimes garnished with chopped scallions, mushrooms or watercress and eaten on plain buns.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Mongolian Ginger Beef
- Grill Works Sandwich
- Mongolian Fire Pot Beef Fillet
- Mongolian Beef
- Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce
Related Content From Cooking Channel
- Grilled Swordfish with White Bean Relish and Potato Skordalia
- Grilled Prawns with White Beans
- Grilled Prawns
- Zia Marianna's Grilled Peppers
- Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas