Tuesday, November 17, 2009

Mongolian Barbecued Beef

Traditionally served hot off the grill and stuffed into warm, sesame seed-studded flatbread; you can use warm sesame pita bread with good results.

  • 1/4 cup boiling water
  • 1 tablespoon + 1 teaspoon minced peeled gingerroot
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice wine or dry sherry
  • 1 1/2 teaspoons Asian sesame oil
  • 1 teaspoon firmly packed dark brown sugar
  • 1 garlic clove, minced
  • 1 pound trimmed beef sirloin or tenderloin, cut into thin 2" squares
  • 4 cups bean sprouts
  • 12 scallions, thinly sliced
  • 6 small sesame pitas, warmed
1. In a small heatproof bowl, combine the boiling water and 1 tablespoon of the ginger; cover and let steep about 10 minutes. Strain, discarding the solids, and set the ginger water aside.

2. To prepare the marinade, in a quart-size sealable plastic bag, combine the soy sauce, hoisin sauce, wine, oil, brown sugar, the remaining 1 teaspoon of the ginger and the garlic; add the beef. Seal the bag, squeezing out the air; turn to coat the beef. Refrigerate 1 hour, turning the bag occasionally.

3. Line the grill rack with several layers of foil; pierce in several places with a toothpick. Spray with nonstick cooking spray; set aside. Preheat the grill.

4. Drain the beef, discarding the marinade. Grill one-fourth of the beef, 5" from the coals, about 15 seconds. Sprinkle with one-fourth each of the bean sprouts and scallions. Toss the mixture gently with chopsticks. Continue tossing until the beef is nearly cooked through, about 1 minute, and transfer to a serving platter. Repeat with the remaining beef, bean sprouts and scallions.
Return the entire mixture to the grill and sprinkle with the ginger water; toss 1 minute to combine. Serve, with the pitas on the side.

- Makes 6 servings
- Points per serving: 5

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