The methodology for Mongolian BBQ involves the diner choosing from a variety of sliced meats (usually beef, chicken, pork and lamb), vegetables (sliced carrots, bell peppers, onions, chopped cilantro, scallions, bean sprouts, cabbage etc.), diced pineapple, and assorted condiments & sauces (soy, rice wine, ginger/garlic juice, sesame oil, chili oil, etc.), placing everything in a bowl, and then handing it over to one of several cooks around a very large circular iron griddle. The cook then very quickly cooks all the ingredients together, deftly scoops them back into your bowl, and voila! Dinner is served. You can eat the dish as is, or with white rice and/or these sesame buns that are kind of like a Chinese verison of Pita bread (you just break them open and fill the pockets with the veggie-meat mixture).
3 medium carrots, shredded