Mongolian Beef And Vegetables
|1||tablespoon canola or other vegetable oil|
|2||pounds lean boneless beef, such as sirloin or ribeye|
|2||green bell peppers, sliced|
|2||red bell peppers, sliced|
|2||cups sliced celery|
|2||cups coarsely chopped onion|
|2||cups thinly sliced carrot|
|1||large bunch broccoli, cut into florets and blanched|
|1||8-ounce package sliced mushrooms|
|1||bunch fresh asparagus, trimmed and sliced into 2-inch lengths|
|½||pound pea pods, trimmed|
|assorted sauces, such as soy sauce, teriyaki marinade, wasabi with ginger marinade, Chili garlic sauce, black bean garlic sauce, and roasted garlic & herbs marinade|
|1/3||cup minced garlic|
Slice the beef into very thin strips, arrange all the ingredients in separate containers, and cover and chill them until just before cooking.
Preheat a large griddle or several small woks or skillets over medium heat. Provide medium bowls for each guest to hold their selection of beef and desired vegetables, and small bowls for their sauce combinations and minced garlic. Guests may quick-cook their own dinner or the host may cook several dinners at a time.
Pour a small amount of canola oil on the griddle and immediately add the bowl of beef and vegetables. Using a spatula, toss the beef and vegetables occasionally until the vegetables are crisp-tender. When the beef and vegetables are done, pour on the sauce and garlic and stir quickly. Transfer the beef and vegetables to a dinner plate or shallow bowl and serve with steamed rice.
Recipe serves 4 to 6.