Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Sigapore Street Noodles and Monglian Beef.

Again, another one of our favorites and we make this every so often.

Used Store bought Meifun, chicken, pork and shrimp. Veggies include onion, bean sprouts, yellow bell pepper and green onions.

And a side of Mongolian beef.





Marinating all the meat for the SSNoodles



Sorry, no detailed step by step pics of the preparation as things flew by very rapidly and the LBGE was going like an inferno. But here is the pic after I just scooped it up out of the wok onto a large pot before plating.image

Had to shut the egg down to control the heat. And a much needed hydration break.

A "My Father" stick kept the skeeters away. :)

For the Mongolian Beef, I used some filet meat that I had, marinated with garlic and ginger.



On to the wok, add the green onions and the sauce, reduce and its done. Few minutes is all. Usually this is reduced all the way to carmalize and make the beef slightly crispy on the outside, but this time wanted a little sauce to eat it next day with rice as well.




Plated together.




Have the recipes on Living cookbook.


Large and Small BGE, and a baby black Kub.

And all the toys to make me look like a Gizmo Chef.


Chattanooga, TN.



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