Mongolian Barbecued Lamb or Beef

Thin slices of lamb or beef soaked for six hours in a marinade built from soy sauce, fermented bean curd, sherry, and fresh cilantro, then grilled over scorching heat for just 3-5 minutes. This is Mongolian barbecue as it’s done in Northern China, not the stir-fry buffet version.

Fermented bean curd (fu ru) is the secret ingredient that separates this from generic soy-marinated meat. It’s creamy, pungent, and salty with a funky depth that’s similar to aged cheese. Mashed into the marinade, it coats each slice with a savory intensity that soy sauce alone can’t deliver. Look for it in jars at any Asian grocery store.

Slicing the meat paper-thin and about four inches long is essential for the quick-grilling method. Thin slices cook through in minutes over high heat, developing charred, caramelized edges while staying tender inside. Thick cuts would burn on the outside and stay raw in the center at this speed.

The six-hour marinade gives the soy, sherry, and bean curd time to penetrate the thin slices fully. The leeks and cilantro stalks infuse the liquid with aromatic depth that carries into the finished meat.

Chef Tips

• Partially freeze the meat for 30 minutes before slicing. Firm meat cuts into thin, even slices far more easily than room-temperature meat.
• Grill over the hottest fire you can build. High heat and fast cooking is the whole philosophy of this dish.
• Turn the slices frequently. At this thinness, they go from charred to burnt in seconds.

Variations

• Stir-fry version: Skip the grill and cook the marinated slices in a screaming-hot wok with a tablespoon of oil for an indoor alternative.
• Spicy Mongolian: Add a tablespoon of chili bean paste to the marinade for a Sichuan-influenced heat.