Did you know Mongolian BBQ isn’t from Mongolia? It was created by a Taiwanese man in 1951. He mixed Japanese teppanyaki and Chinese stir-frying. This makes for an exciting culinary journey into Mongolian barbecue. I’m excited to share my easy Mongolian BBQ recipe. It brings this favorite to your home kitchen.

Mongolian BBQ is a hit in the U.S. It’s a quick meal that’s full of flavor. Perfect for busy weeknights, it’s ready in just 25 minutes. This recipe is simple and customizable. You’ll need 1 ½ pounds of flank steak, sliced thin for tender bites. Add crisp veggies, aromatic garlic and ginger, and a savory sauce. The result is a mouthwatering meal that’s a family favorite.

Let’s explore Mongolian barbecue and make this delicious stir fry at home. Get ready to impress your taste buds and dinner guests with this flavorful adventure!

Essential Ingredients for Authentic Mongolian BBQ

Mongolian BBQ was created by Wu Zhaonan in 1951. It’s a grilled meat recipe that mixes savory flavors with fresh ingredients. I’ll show you the key ingredients to make this tasty dish at home.

Choosing the Right Cut of Meat

For tender and flavorful Mongolian BBQ, use flank steak or rib eye. A 1 ½ pound rib eye is good for 4 people, with 6 oz per person. Flank steak is also a great choice, needing 1 pound for 4 servings.

Key Sauce Components

The sauce is key in this marinated meat recipe. Here’s a simple chinese bbq sauce recipe for 4:

• ½ cup soy sauce
• 3 tablespoons sugar
• 3 tablespoons water
• 1 teaspoon grated ginger
• 2 cloves minced garlic
• 2 teaspoons sesame oil
• 2 teaspoons white sesame seeds

Fresh Vegetables and Aromatics

Use a variety of fresh vegetables for flavor and nutrition:

• 6 oz cabbage (about 1/6 of a large cabbage)
• 5 oz bean sprouts
• 1 thinly sliced onion
• 1 large carrot, sliced into thin strips
• 1 zucchini, sliced into thin half rounds

Noodle and Rice Options

Serve your Mongolian BBQ over steamed jasmine rice or noodles. For a teriyaki beef or chicken recipe, adjust the sauce and serve over rice.

Ingredient	Amount	Cooking Time
Flank Steak	1 pound	<1 minute
Bean Sprouts	5 oz	<1 minute
Soy Sauce	½ cup	3-5 minutes (to thicken)
Brown Sugar	½ cup	N/A

Preparing Your Mongolian BBQ Recipe

I’m excited to share my tips for making a delicious Mongolian BBQ at home. This dish combines thin slices of meat with a tasty sauce and fresh veggies. It’s all cooked using Asian grilling techniques.

Meat Slicing Techniques

To get those thin slices, I partially freeze the beef for about 30 minutes. This makes it easier to cut. I use a sharp knife to slice against the grain for tenderness. For a 300-gram portion, I aim for slices about 1/8 inch thick.

Sauce Preparation Steps

In a bowl, I mix 2 tablespoons of light soy sauce, 1 tablespoon of chili sauce, and 1 teaspoon of sugar. I add 1 tablespoon of minced garlic for extra flavor. This sauce is the key to authentic Mongolian BBQ taste.

Vegetable Preparation Guide

I wash and slice 4 button mushrooms thinly. Then, I julienne a small handful of carrots and cut a handful of scallions into two-inch lengths. These vegetables add color and crunch to the dish.

With all ingredients prepped, I’m ready to start cooking. The total prep time is about 10 minutes, making this a quick and easy meal for BBQ at home. Remember, the key to great Mongolian BBQ is having all your ingredients ready before you start cooking.

Mastering the Cooking Process

I’ve perfected my mongolian grill recipe through practice. The key to a great asian barbecue recipe is high heat and quick cooking. I use a large flat griddle or wok to recreate that restaurant experience at home.

First, I heat my cooking surface until it’s smoking hot. Then I add a small amount of oil and spread it evenly. I start with the meat, which I’ve sliced to about 1/4 inch thick. It only takes 4-6 minutes for the meat to cook through.

Next, I toss in the vegetables. I like to use a mix of 8 different types, both fresh and frozen. The frozen veggies go in first as they take longer to cook. Once everything is sizzling, I add my choice of noodles – usually spaghetti or rice noodles.

Then, I pour in the sauce. I keep at least 3 types on hand: teriyaki, sweet and sour, and hot sauce. A quick stir ensures everything is coated evenly. The entire process takes about 10 minutes from start to finish.

I’ve hosted DIY Mongolian BBQ nights 3 times now, and it’s always a hit. Each person gets a large bowl to mix their ingredients before cooking. To prevent sticking, I keep a spray bottle of water handy. With this method, I can serve a delicious meal for 4 in just 45 minutes.

Tips for Perfect Mongolian BBQ at Home

Mastering Mongolian BBQ at home takes practice. I’ve learned key techniques to improve your recipes. Here are the essential tips to make your homemade Mongolian BBQ a success.

Temperature Control Techniques

The secret to great Mongolian BBQ is temperature control. I start with a hot wok or griddle at 400°F. This high heat sears the meat quickly, locking in flavors.

For vegetables, I lower the heat slightly to avoid burning. Remember, different ingredients cook at varying rates. So, adjust your heat as needed.

Timing and Sequence

Timing is key in Mongolian BBQ recipes. I cook meats first, then set them aside. Next, I stir-fry harder vegetables like carrots and broccoli.

Then, I add softer vegetables like mushrooms. Lastly, I add noodles and the Mongolian BBQ sauce recipe. This sequence ensures each ingredient is cooked perfectly.

Storage and Reheating Methods

Leftover Mongolian BBQ can be stored in airtight containers in the fridge for up to 3 days. To reheat, I use a skillet over medium heat, stirring frequently. This method helps maintain the texture better than microwaving.

If you must use a microwave, heat in short bursts and stir between each one. This helps distribute heat evenly.

Ingredient	Cooking Time	Temperature
Beef	2-3 minutes	400°F
Chicken	3-4 minutes	375°F
Vegetables	4-5 minutes	350°F
Noodles	1-2 minutes	325°F

Conclusion

I’ve shown you how to make delicious Mongolian BBQ at home. It’s easy to make and you can change it up to your liking. This tasty stir-fry started in Taiwan in the 1950s and now people all over love it.

Making Mongolian BBQ is quick, taking less than 30 minutes. It’s great for when you’re in a hurry. Plus, it’s good for you, with about 315 calories, 26 grams of protein, and important vitamins in each serving.

Remember to heat your skillet to 475-490°F for the best sear. You can mix different proteins, veggies, and sauces to make your perfect dish.

Mongolian BBQ is simple and healthy. It uses less oil than other stir-fries and has lots of veggies. Adding sesame seeds on top gives it that real Mongolian BBQ taste. Now, it’s your turn to make your own Mongolian BBQ and enjoy it!

FAQ – Mongolian BBQ