Maybe I should try the order of cooking you suggest. As it is, I'm cooking for four adults, and they're tastes tend to be all over the board. So, some of the beef can be pink in the middle, the rest needs to cook all the way through. Vegetables tend to cook faster than meat, so I put them on later in hopes of keeping the meat more or less warm. It didn't work out that way other than with the chicken, since it was nearly the last thing to be removed.

Well, this was the first time I'd tried it on a grill. I think we've approximated it in the kitchen, but this one actually went farther with the different meat selection and more of the fixings. I need to figure out something with the plum sauce because there either wasn't enough on my food, or I mixed in too much water, or something. I was trying to thin it out a little, partly so it would last longer, and partly because it was a little thicker than I remember getting at Mongolian Grill.