Mongolian Grill Recipes

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 FEAST

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.

MONGOLIAN BEEF

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 PORK CHOPS (MUSTARDS GRILL)

Steps:

• Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed.
• Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded.
• Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones.
• Alternatively, have your butcher cut thinner chops and serve two per serving.
• To make the marinade, combine all the ingredients in a bowl and mix well.
• Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator.
• Prepare mustard sauce.
• Put the sugar and mustard in the top of a double boiler and mix with a whisk.
• When well combined, whisk in the egg yolks and vinegar.
• Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
• Remove from the heat and allow the mixture to cool.
• When cool, fold in the creme fraiche.
• Keep refrigerated until needed.
• Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks).
• As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter.
• The pork is ready when it registers 139F on an instant-read thermometer.
• Offer the mustard sauce on the side for dipping.