Mongolian Barbequed Yak Kebabs
This Month's Film: The Cave of the Yellow Dog
For a second appetizer, I marinated cubes of yak rib-eye overnight in soy sauce, Chinese rice wine, sesame oil, chili garlic paste, scallions, and brown sugar, then skewered and grilled them. In handling the meat during preparation, it felt so tender that I wondered if I might be over-marinating it by leaving it in the fridge overnight. But no worries. Yak meat is meltingly tender at any degree of doneness, and the meat nicely infused with the rich flavors of the Mongolian marinade.
Send me a pair of chopsticks. Click here for details.
For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com