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Mongolian Beef on a Hat Recipe

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This recipe for Mongolian Beef on a Hat, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denny Rooney
Added: Thursday, October 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs very thinly sliced eye of the round purchased frozen from a chinese or asian market
1 c sesame oil
1/2 c hoisin sauce
1/2 c sugar or Splenda
1/4 c sesame seeds
1 pkg rice paper rounds
1 bowl very warm water
2 heads Boston lettuce
1 sweet onion
2 cucumbers
2 c shredded carrots
1/2 c Italian dressing with 1 tsp sugar or Splenda
1 c cilantro leaves
Dennis Rooney's Asian dipping sauce

Directions:
Directions:
Thaw meat and arrange on large platter to allow sauce to cover as much meat as possible
Puree sesame oil, hoisin sauce and sugar in blender. Cover meat with sauce.Sprinkle sesame seeds on top. Decorate with cilantro leaves. Let marinate for minimun of two hours or overnight in the refrigerator.
Prepare platter with Lettuce leaves, sliced cucumbers, sliced onions, cilantro leaves.
Grill meat on solid grill (messy otherwise) on stove or gas grill. Can be grilled from medium rare to well done.
Soften rice round by swirling in hot water. Place on plate. Add lettuce leaf, carrots, cucumber onions and cilantro. Add meat and roll up to allow dipping in pineapple sauce. Sauce can be added
prior to roll up. Keep chin over plate to catch drips.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1/2 hr prep, 2hr-24 hr marinade, 30 min cooking
Personal Notes:
Personal Notes:
Amy suggested that I add this one. I hope it isn't too complicated. It is so delicious that it is worth the effort. Makes a great family fun meal.You can always call me for coaching

 

 

 

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