It was way back in high school when Mongolian BBQ gained popularity. The Makati Business District (MBD) during that era was subdivided into small commercial areas and the Makati Cinema Square, where the Mongolian BBQ restaurant was located, became a destination for many high school students after their quarterly periodical exams. The MBD was barren to desolate up until maybe the early ’90s when everything exploded into high gear, and the restaurant vanished in the commercial boom.
I was astonished with the array of sauces to choose from and the many combinations of vegetables and meats displayed upfront for the all to see. It was cooked on a very, very hot flat iron grill just in front of the guest and served directly on a tray. That show became its attraction and selling point. The sauces, of course, was nouveau and extremely flavourful and spicy. Those were the invitation to rich, innocent HS bastards. I only tasted this stir-fry a couple of times during my HS life. It was too expensive for a teen with Php 10.00 daily allowance.
Anyway, moving fast forward, Mongolian BBQ reached buffet restaurants and became mainstream as sushi. It also became a part of the fast food phenomenon, and sadly had lost its colour and brilliance from there. I had never realized I was cooking an actual Mongolian BBQ when I checked on-line and found that the combination I had used every night as an easy dinner stir-fry was considered one.
I cook this particular stir-fry as quick dinner , and I use a Beef cut specifically for hot pot or grilling (Korean) since they have been machine sliced. It remains soft to the bite no matter how long it has been cooked and it shreds on high heat. Fresh Beef Tenderloin from oriental stores can sometimes become rubbery when overcooked (before discovering how the Chinese made their meats tender to the bite), and slicing them into thin strips can be flustering. This is full-proof, portioned properly, easy to handle, and doesn’t spoil for a week or so in the fridge.
- Beef Shoulder Blade
- Canola Oil
- White Onions, julienned
- Red and/or Green Bell Peppers, julienned
- Green Onions, roughly chopped
- Garlic, finely minced
- Ginger (Optional)
- Soy Sauce
- Oyster Sauce
- Hoisin Sauce
- Beef Stock
- Ground Black Pepper
- Cornstarch Solution as thickening agent
- Sesame oil (Optional)
Heat the wok on high heat with oil. Add the onions, bell peppers, and garlic and stir continuously.
Drop the beef when everything becomes aromatic. Stir vigorously and pour the sauces and the stock and seasonings as the beef cooks through. Add the green onions, and stir one or so more times.
Thicken with cornstarch solution and serve with steamed rice. Garnish with finely chopped green onions.
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