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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 514.0
  • Total Fat: 30.6 g
  • Cholesterol: 102.8 mg
  • Sodium: 558.6 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 33.0 g

View full nutritional breakdown of Grilled Mongolian Beef on Vegetable Mountain calories by ingredient
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Grilled Mongolian Beef on Vegetable Mountain

Submitted by: SEESAW1981

Introduction

Wonderful dish with HUGE servings. Can substitute beef tenderloin for pork or other meat (we used venison). Wonderful dish with HUGE servings. Can substitute beef tenderloin for pork or other meat (we used venison).
Number of Servings: 6

Ingredients

    For Mongolian Beef:
    2 to 3 pound piece beef tenderloin, cleaned
    2 tablespoons Dijon mustard
    2 tablespoons minced ginger
    2 tablespoons minced garlic
    2 tablespoons soy sauce
    1 tablespoon sesame oil
    2 tablespoon Olive Oil
    1 cup red wine
    1 tablespoon coarse ground black pepper
    Olive oil, to cook
    Salt and black pepper

    For Vegetable Mountain:
    1/2 red onion, sliced
    1/2 yellow onion, sliced
    1 cup marinade
    2 carrot, sliced thinly on the bias
    1 red cabbage, sliced thinly
    1 zucchini, sliced thinly
    2 ribs celery, sliced thinly on the bias
    1 red bell pepper, julienned
    Vinegar
    Olive oil, to cook
    Salt and black pepper


Directions

Yield: 4 to 6 servings

In a large bowl, whisk together the Dijon, ginger, garlic, soy, oils, wine, and pepper. Reserve 1 cup marinade for Vegetable Mountain. Pour on top of tenderloin and roll to cover. Cover, refrigerate, and let marinate at least 4 hours and preferably overnight. Prepare a grill and coat with oil. Season the meat with salt and pepper. On high heat, grill all sides of the tenderloin for 10 to 15 minutes total. Keep the meat rare and warm in the middle. Slice and fan over the mountain.

Vegetable Mountain:
In a large wok or saute pan, coat lightly with oil and sweat the onions. Add the marinade, carrots, fennel, and cabbage. Cook for 3 minutes and add the rest of the vegetables. Check for seasoning. Cook another 2 to 3 minutes and splash with vinegar. Serve.


Number of Servings: 6

Recipe submitted by SparkPeople user SEESAW1981.






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