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.
- 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
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!
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