Description
A homemade Mongolian BBQ recipe that combines tender meat, crisp vegetables, and a signature sweet-and-savory sauce, all prepared in under 40 minutes.
Ingredients
Scale
- For the Protein:
- 1 pound of thinly sliced beef (flank steak or sirloin)
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- For the Signature Sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (adjust to taste)
- For the Vegetables:
- 2 cups shredded cabbage
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 8 oz mushrooms, sliced
- 1 cup bean sprouts
- 4 green onions, sliced diagonally
- For Serving:
- Steamed rice or cooked noodles
- 1 tablespoon toasted sesame seeds
- Additional green onions for garnish
Instructions
- Prepare the Protein: Slice the beef against the grain into very thin strips (about ⅛-inch thick). Place the beef in a bowl and toss with cornstarch until evenly coated.
- Mix the Sauce: In a medium bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes until the sugar is fully dissolved.
- Prep Your Cooking Station: Arrange all prepped ingredients in separate containers within easy reach.
- Cook the Protein: Heat your skillet or wok over high heat until slightly smoking. Add 1 tablespoon of vegetable oil, then add the beef in a single layer. Cook for 1–2 minutes per side until browned on the edges but still tender inside. Transfer to a clean plate and set aside.
- Sauté the Vegetables: In the same pan, add the remaining tablespoon of oil and begin sautéing the vegetables in order of cooking time: carrots first for 1 minute, then bell peppers and mushrooms for 2 minutes, followed by cabbage for another minute.
- Combine and Finish: Return the beef to the pan with the vegetables, then pour in the prepared sauce. Toss everything together and cook for 1–2 minutes until the sauce slightly thickens and coats all ingredients. Add bean sprouts and green onions during the last 30 seconds of cooking.
Notes
- Ingredient Substitutions:
- For a vegetarian option, replace the beef with 14 oz extra-firm tofu or 2 cups seitan.
- You can use coconut aminos instead of soy sauce for a gluten-free option.
- Maple syrup can be used in place of brown sugar.
- Fresh vegetables can be swapped based on seasonal availability.
- Storage Tips:
- Store cooked Mongolian BBQ in airtight containers in the refrigerator for up to 3 days.
- Reheat in a skillet instead of the microwave to maintain texture.
- For meal prep, cut all vegetables and meat up to 24 hours in advance, storing them separately.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 12g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
Keywords: mongolian bbq grill, new china mongolian bbq, gobi mongolian bbq, Flank steak, oyster sauce, soy sauce, sesame oil, Bottom round, chili sauce, soy sauce, toasted sesame seeds, Beef tenderloin steaks, flat green beans, green beans, peanut sauce, oyster sauce