My bro, a Marine, claims to have eatin this stuff in Mongolia, cooked on a shield, over an open fire. Could this be how Mongolian BBQ was invented? I’m kinda a food history nut so I would like to know.

Oh, the Mongolian BBQ section at the Rio buffet in LV was the busiest. The line was sooo long that I didn’t wait.
Joe

I usually do a mixture of steak, shirmp, and chicken. Add some veggies, an egg, and the chili garlic sauce. I add a spoon of cayenne to the sauce and some peanuts.

ooo, I forgot the garlic. Add that to everything.

I love Mongolia BBQ but I can never fathom the combination of sauces. I either make it too bland or too garliky or too hot.

don’t think Tony Chen’s offers enough meat selections. And I love their upstairs offerings.

Mongolian I like to start with a little calamari, sauteed in lemon oil with some cilantro. Then I go pork or lamb with a more southwestern to have it with tortillas. Then I lighten things up (haha) with a third bowl usually chicken with more of an asian flare. Have it with rice. Then I collapse and lose most of what happens for the next 36 hours.

Tony Chen’s Mongolian BBQ is one of the best Chinese restaurants in DC, imo.
Love it. I usually pick the lamb.

I prefer it with lamb, which is probably the most authentic anyway. I’ll bet no one in Mongolia has ever seen a shrimp. The one closest to us here in Plano, TX stopped serving lamb. They claimed it was because the customers did not like it, but it also happened to about the time lamb prices went up.

Mongolian BBQ was invented in Taiwan. I happened to eat at one there back in the early ’70’s that claimed to have been the first.

I call it Mongolian BBQ. I love the stuff! I make it different every time.
Joe

I have been to the Mongolian Garden a few times, and I always get the chicken and lots of vegetables with a hot sauce. It is a fun experience.LaDonna