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.
Provided by Izzy
Categories Dinner Main Course
Time 30m
Number Of Ingredients 17
Steps:
- 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.)
- 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.
- 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 Facts : Calories 650 kcal, Carbohydrate 52 g, Protein 47 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 104 mg, Sodium 1442 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving
MONGOLIAN BBQ RECIPE
Get a taste of Asian cuisine with our Mongolian BBQ Recipe! Make cooking more exciting by mixing and matching different ingredients to suit your palate.
Provided by Recipes.net Team
Categories BBQ & Grilled
Time 40m
Yield 5
Number Of Ingredients 18
Steps:
- Start with the marinade by combining the beef with rice wine, sake, or Chinese Shaoxing wine, baking soda and cornstarch. Mix well.
- For the stir-fry sauce, combine soy sauce, chicken stock, brown sugar and rice wine, sake, or Chinese Shaoxing wine.
- Then, heat the oil in a wok or deep skillet over high heat. Add the beef and saute for about 2 minutes or until just cooked. Set aside.
- Return the same pan to the heat (no need to clean it). You can also add a little more oil if there isn't any left in the pand. Then, add in the onion garlic, ginger, and chillies. Saute fo half a minute.
- Then add the stir-fry sauce. Allow it to simmer for half a minute, then add the cornflour mixture and simmer until thickened.
- Add the beef back into the sauce along with the spring onion and toss until well combined. Adjust seasoning as desired.
- Serve immediately, either with rice, or poured over egg noodles. Garnish with ¼ minced spring onions
Nutrition Facts : Calories 598.00kcal, Carbohydrate 61.00g, Cholesterol 94.00mg, Fat 18.00g, Fiber 7.00g, Protein 50.00g, SaturatedFat 8.00g, ServingSize 5.00, Sodium 1,925.00mg, Sugar 19.00g
MONGOLIAN BEEF
My family-including my husband, who is truly a meat-and-potatoes guy-just loves this meal-in-one option. The dish uses inexpensive ingredients to offer big flavor in a small amount of time. -Heather Blum, Coleman, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm., In the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 11g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 529mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
MONGOLIAN BBQ
This was amazingly tasty and easy to make for a terrific week night meal. I got the recipe from The Vegetarian Starter Guide. In fact the guide is for vegans but this is a tasty sauce that can be adapted to use meat (if you absolutely must). It was too good not to post. Seitan is a meat substitute used in place of chicken or beef. The snow peas go well with the rest of the sauce. I don't eat mushrooms so I left them out.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl make the sauce by whisking together the first 6 ingredients. Set aside.
- In a large skillet, heat oil over medium-high heat and stir-fry mushrooms and seitan until lightly browned and mushrooms have released their juices. Add ginger, cinnamon, and cloves. Let cook a few more minutes, or until any protein you are using is adequately cooked.
- Add the sauce and snow peas to skillet. Reduce heat to medium, and let cook until sauce has thickened. This may happen quickly. Add extra water and/or hoisin sauce as necessary. Turn off heat and mix in scallions and cilantro. Serve over rice.
Nutrition Facts : Calories 512, Fat 16.2, SaturatedFat 1.4, Cholesterol 1, Sodium 1036.9, Carbohydrate 81.7, Fiber 6.5, Sugar 14.3, Protein 10.9
SLOW-COOKER MONGOLIAN BEEF
This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
MONGOLIAN BEEF
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Provided by Jet Tila
Categories main-dish
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
- For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
MONGOLIAN GRILL FEAST
My favorite place to eat is a place called HuHot Mongolian Grill. I could eat there every day I think! My DH on the other hand would starve to death if we went there that often! So, to spare him from my cravings, I decided to learn how to make my favorite dish at home. That way I can whip this up anytime I want! **Always use fresh vegetables! Although frozen can be substituted in a pinch.
Provided by kittycatmom
Categories Soy/Tofu
Time 25m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat sesame oil. Add meat first if using, then add tofu. (drain very well to get as much excess water out as possible.) When meat is cooked through add vegetables along with teriyaki sauce.
- When vegetables are cooked to tenderness you desire add cooked ramen or soba noodles just before serving.
- Serve with hot rice.
Nutrition Facts : Calories 588.9, Fat 26, SaturatedFat 6.3, Sodium 6471.8, Carbohydrate 65.9, Fiber 6.5, Sugar 28, Protein 26.9
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