Mongolian Barbecue Recipe

• 2 pound boneless Beef (very tender, fatless)
• 2 large Green Peppers (seeded and cut into small strips)
• 3 cups Cabbage (shredded, rinsed, and dried)
• 3 large Carrots (peeled and shredded)
• 2 large Onions (thinly sliced)
• 1/4 lb Bean Sprouts (rinsed and drained)
• Salad/Peanut Oil
  
  For Sauce:
• 1½ cups dark Soy Sauce
• 6 cups Water
• 10 crushed Black Peppercorns
• 4 Star Anise
• 4 large cloves Garlic (crushed)
• 1 cup Rice Wine or Sherry
• 1 tbsp Sugar
• 2 tsp fresh Ginger Root (grated)
• 3 cups Scallions/Leeks (chopped and divided)
• 3 cups Chinese Parsley or Cilantro (minced and divided)

• Cut the meat into 2-3 inch strips and arrange them in a platter.
• Arrange the vegetables in a separate platter.
• Prepare the sauce by combining soy sauce, water, peppercorns, star anise, and garlic in a saucepan. Simmer for few minutes.
• Add wine, sugar, ginger root, and 2 cups each of scallions/leeks and parsley. Stir well.
• Refresh the sauce with the remaining scallions/leeks and parsley while cooking.
• Place a greased cooking appliance and put some of the meat and vegetables on the cooking surface and spoon some of the sauce over the grilling food.
• Turn the food over after grilling for 1 minute.
• Cook on both sides and transfer to a serving plate.
• Cook the remaining meat and vegetables.
• Serve with boiled rice, sesame seed buns, pita bread, or French bread.