Mongolian Grilled Ungraded Beef (also known as Veal) Rib Steaks with Chinese Eggplant and Thai Fried Rice

Inspired by Food Network


1 min


25 mins


Makes 4 servings


For the Marinade
  • 4 LM Meat ungraded beef (also known as Veal) rib steaks
  • 12 garlic cloves, finely chopped
  • 3 Tbsp ginger, peeled and finely chopped
  • 4 Tbsp shallots, peeled and finely chopped
  • 4 Tbsp cilantro leaves, chopped
  • 1 cup sherry wine vinegar
  • ½ cup hoisin
  • ⅔ cup soy
  • ⅔ cup dark roasted sesame oil
  • ⅔ cup plum sauce
  • 1 cup Spanish style peanuts, roughly chopped
  • ⅓ cup hot Chile infused olive oil
  • ⅔ cup honey
  • ⅔ cup salsa Sriracha
For the Eggplant
  • 12 Japanese eggplants, sliced in a fan like shape up to the tip
  • Kosher salt and freshly cracked black pepper to taste
For the lettuces and Vinaigrette
  • 6 small handfuls of mesclun leaves, washed and kept cool on toweling
  • ¾ cup rice wine vinegar
  • ¼ cup mirin
  • 1 ¼ cup canola oil
  • 1 2 inch piece of ginger, peeled and minced
  • Cracked black pepper, to taste


For the Marinade

1. Combine all ingredients and mix well. Marinate the chops 6-12 hours covered in refrigeration.

For the Eggplant

1. You’ll need a bit of olive oil to flavor the eggplant and keep it from sticking to the grill.

For the lettuces and Vinaigrette

1. Mix all of the vinaigrette ingredients together, reserving the lettuces until the last moment. Reserve covered and chilled.

For Serving

1. Remove the chops from the marinade and grill them to the desired temperature. Grill the eggplant simultaneously. Place the ungraded beef (also known as veal) on a plate and the eggplant next to it. Dress the lettuces with the vinaigrette and drape them over the ungraded beef (also known as veal) chops where the meat meets the bone.