Originally Posted by
IceTrojan
I grew up on Mongolian beef from SoCal... beef stirfried in a very hot wok so that the surface of the meat was caramalized and had this "crust" to it. The only additions were some ginger and green onion.....
This is exactly how I like it - and no added salt or any sauces. Just enough moisture from the beef to stick to some rice. Abit of extra spice from real chiles is also welcome.
Originally Posted by Doug_1970
I'm in Ulaanbaatar at the moment, and since my last visit (September 06) a very funny thing has happened. Someone has opened a Mongolian Barbecue restaurant. This has caused much discussion among the local population, as they can't understand what's Mongolian about it.
I can't figure these places out either. Here in South Florida, a few of them have popped up and some have already vanished. I've never been to Mongolia, but I doubt I'm far off when I propose that putting out huge tubs of bacteria crusted meat and vegetables so everyone and their Uncle Sal can cough and breath on them, which you then pile into a bowl to haul to some cook who prepares it on an open grill - always overcooked to ensure the bacteria is killed - then slaps it on your hopefully new/clean plate for you to take back to your table and eat cold, is most certainly not part of Mongolian food culture.
Btw, you're quite lucky to get to spend so much time there every year.