Mongolian bbq recipe

how to make mongolian bbq

Making Mongolian BBQ at home is a fun and customizable stir-fry experience that mimics the buffet-style restaurant format

. The key is to prepare all your ingredients ahead of time and cook them quickly over high heat. 

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Prep your ingredients

• Protein: Choose thinly sliced meat like beef sirloin, flank steak, or chicken. For easier, uniform slicing, place the meat in the freezer for about 30 minutes to firm it up. Other options include pork, shrimp, or tofu.
• Vegetables: Slice a variety of vegetables into bite-sized pieces. Good choices include broccoli, carrots, mushrooms, onions, bell peppers, green onions, and cabbage.
• Noodles/Base: Prepare rice or noodles according to package directions, but slightly undercook them since they'll be cooked again with the other ingredients. Rice noodles and linguine are popular options.
• Sauce: Whisk together your sauce ingredients and set them aside. A basic recipe includes:
  • 1/3 cup soy sauce
  • 3 tbsp mirin
  • 2 tbsp brown sugar
  • 3 cloves minced garlic
  • 1 tbsp minced fresh ginger
  • 2 tbsp sesame oil
  • A pinch of black pepper 

Cook the stir-fry

1. Heat the pan: Get a large wok or skillet screaming hot over high heat. Add a tablespoon of cooking oil.
2. Cook the protein: Add your thinly sliced meat and stir-fry for 2–3 minutes until just cooked through. Remove the meat from the pan and set it aside.
3. Sauté the vegetables: In the same pan, cook the vegetables, adding the harder ones (like carrots and broccoli) first, followed by softer vegetables (like onions and mushrooms).
4. Combine ingredients: Return the meat to the pan with the vegetables. Add the noodles and mix everything together.
5. Add the sauce: Pour the prepared sauce over the mixture and toss continuously for about a minute until everything is well-coated and heated through.
6. Serve: Garnish with fresh green onions and sesame seeds before serving over rice. 

Tips for restaurant-quality results

• Don't overcrowd the pan: Cook ingredients in batches if necessary to ensure everything stir-fries properly instead of steaming.
• Prep everything first: Have all your ingredients chopped and measured out before you start cooking, as the process moves very quickly. 

This is a great starting point, but the best part of Mongolian BBQ is making it your own. If you'd like, I can help you find variations with different sauces, spices, or ingredient combinations?