Mongolian Bbq Sauce Recipes

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

HOW TO MAKE MONGOLIAN BBQ AT HOME

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!

MONGOLIAN GRILL STYLE MONGOLIAN SAUCE

Steps:

• Warm oil in sauce pan. Add ginger and garlic, stirring quickly to avoid scorching. Add water, soy sauce and sugar allowing sugar to dissolve. Bring sauce to a boil then reduce heat to low and simmer until thickens to desired consistency.
• If using to brown with meat, add to meat once meat is cooked thoroughly. Simmer until thick.
• If using with veggies, add ¼ to ½ c to veggies to stir fry.

PF CHANG'S MONGOLIAN BEEF COPYCAT RECIPE

Steps:

• In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil and 1/2 cup water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch. Heat 1/2 cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until sauce thickens, about 2-3 minutes. Stir in green onions. Serve immediately.

MONGOLIAN STIR FRY SAUCE

Steps:

• 1. Mix all ingredients together in pan on stove top. Bring to a boil. Reduce to a simmer and simmer 20 minutes until thickened.
• 2. You can place in fridge, freeze, or can this in pressure canner at 10 lb. pressure for 1 hour

MONGOLIAN SAUCE

Steps:

• Heat 2 tsps of olive oil in a pan.
• Whisk ginger, soy sauce, brown sugar, garlic and water in a bowl then add to skillet.
• Heat sauce and whisk in cornstarch or flour.
• Reduce heat and simmer for 5 minutes.
• Remove from heat and serve!

MONGOLIAN BBQ RECIPE

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

MONGOLIAN BBQ SAUCE RECIPE

Steps:

• 1. In a large saucepan, combine first tamari, evaporated cane juice, rice vinegar, sesame oil, sake and first water and bring to a boil. Add ketchup, coriander leaves, dry ginger and red chili flakes. Simmer for 10 minutes. Remove from heat. 2. In a small bowl, combine leeks, garlic, fresh ginger, water and second tamari sauce. Add to cooked mixture and stir until combined. Store in refrigerator.