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Mongolian Barbecued Lamb Sandwiches


Mongolian Barbecued Lamb Sandwiches
2 pounds boneless lamb shoulder, cut into long thin strips
3 Tablespoons soy sauce
3 Tablespoons rice wine
3 cloves garlic, minced
3 Tablespoons sesame oil
1 bunch scallions, cut into one inch pieces
1 cup coriander leaves (pull each leaf off the stem individually)
7 eggs
5 Tablespoons corn oil (they would use rendered lamb fat)
Sesame or other buns, preferably homemade using the recipe below.
1. Mix lamb soy sauce, wine, garlic, and oil and put into the refrigerator for five or six hours.
2. Put scallions, coriander leaves, egg, and corn oil into four separate bowls.
3. Heat a griddle or barbecue until very hot. Then take a little oil and spread it on the griddle immediately followed by a small ladle full of the meat mixture. At the moment when it is no longer pink, break an egg over the meat and stir. Immediately put a few pieces of scallion and a few leaves on it and using a spatula, put it on the bottom half of the bun and cover with the top of the bun.

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