How to Make Mongolian BBQ at Home
Mongolian BBQ is a joyful celebration of grill-worthy meats and vegetables, served with noodles and a delicious savory and sweet sauce. This easy recipe shows you how to master the Mongolian barbeque experience at home.
Servings: 4
Ingredients
- 1 ½ pounds rib eye steak boneless (sliced to 1/8-inch thickness. We estimate 6 oz per person. You can also use lamb, chicken, pork, or seafood of your choice. For vegetarian, use tofu as a substitute.)
- 6 oz cabbage (about 1/6 of a larage cabbage)
- 5 oz bean sprouts
- 1 onion (thinly sliced)
- 1 large carrot (sliced to thin strips)
- 1 zucchini (sliced to thin half rounds)
- 1 tablespoon vegetable oil (plus extra for adding to the noodles to prevent sticking)
- 8 oz Asian noodles (or spaghetti)
- salt and pepper (to taste)
- other optional vegetables include mushrooms, broccoli, bok choy, bell peppers, etc.
Mongolian BBQ Sauce (200ml, serves 4)
- 1/2 cup soy sauce
- 3 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon grated ginger (it’s best to use fresh ginger)
- 2 cloves garlic (minced)
- 2 teaspoons sesame oil
- 2 teaspoons white sesame seeds
Instructions
To Make Mongolian Barbecue Sauce
- Gather all the ingredients. Note that this sauce recipe can serve 4 people, and you’ll need to adjust accordingly if you are serving a larger crowd.
- In a small saucepan over medium-low heat, combine soy sauce, sugar, and water. Stir until the sugar is completely dissolved.
- Add grated ginger, garlic, sesame seeds, and sesame oil. Mix well.
- Turn off the heat, and your sauce is ready. Pour it into a mason jar. (You can also make it a day ahead and store it in an airtight container in the refrigerator.)
To Prepare Mongolian BBQ
- Cook the noodles according to package instructions until al dente. Then drain the noodles and rinse with cold water. Add some oil and mix well to prevent sticking.
- In the mean time, gather all the other ingredients.
- Slice the meat meat into 1/8-inch thick pieces and keep them refrigerated until you’re ready to cook. (Tip: You can freeze the meat for about 1 hour before cutting for easy slicing.)
- Prepare the vegetables: Remove the hard core of the cabbage, and cut the leaves into thin strips; Wash the bean sprouts and dry them properly; Peel the onion and carrot and cut them into thin slices, Slice zuccini into thin half rounds.
To Cook Mongolian Grill BBQ
- Preheat the electric griddle to 400 ºF (204 ºC) and grease the surface with oil.
- Add vegetables and meat to the griddle. It’s best to divide the surface into several sections where you cook different types of food.
- Lightly season your vegetables with salt and pepper, and keep the meat unseasoned.
- The meat usually takes less than a minute to be fully cooked. Cook the vegetables until softened. Bean sprouts also takes less than a minute to cook.
- Each person should have a small bowl of Mongolian BBQ sauce. You can dip the food in the homemade Mongolian sauce directly once it's cooked.
- Alternatively, you can add noodles and the grilled meat and vegetable into a serving bowl. Mix with the homemade Mongolian sauce and enjoy!
Nutrition
Calories: 650kcal | Carbohydrates: 52g | Protein: 47g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 104mg | Sodium: 1442mg | Potassium: 814mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2708IU | Vitamin C: 31mg | Calcium: 54mg | Iron: 4mg