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 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.
SHUAN YANG ROU (MONGOLIAN FIREPOT FEAST)
Hot pot is a very popular dish in Beijing and is primarily eaten in winter, when cold winds blow down from Mongolia. It is also a popular Chinese New Year dish. Traditionally, diners start with meat first and then move on to the vegetables. As the dinner progresses, the ingredients add more and more flavor to the broth. Instead of the noodles, the firepot can also be served with steamed buns or dumplings. This recipe does require the use of a tabletop burner to keep the stock at or near a constant simmer.
Provided by Member 610488
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Partially freeze the meat to make thin slicing easier.
- Prepare vegetable platter in advance and chill.
- Prepare meat platter in advance and chill.
- When ready to dine, bring stock, scallions, garlic, and wine to a simmer over low heat on a tabletop burner or in a traditional Chinese hot pot. Place in the middle of the table.
- Pour hot water over cellophane noodles and let soak for 30 minutes. Drain and place in a bowl.
- Lay sliced meat platter on table. Lay prepared vegetables platter on table.
- In various small bowls, place each of your chosen dipping sauces. Place bowls on table around simmering broth.
- Each guest gets a bowl, a small plate, chopsticks and a spoon. Sometimes small individual strainers are used as well as chopsticks for dipping or to fish out morsels that fall into the pot.
- NOTE: In addition to the lamb, beef or pork, shrimp, shelled and deveined, oysters, mussels or clams, shucked, and tofu, cut in 1" cubes may be added depending on taste and interest. You may also use a mixture of any of the above.
- NOTE: In addition to the bok choy, shiitake mushrooms, and the spinach, snow peas, sprouts, bamboo shoots may be added depending on taste and interest. You may also use a mixture of any of the above or any other vegetable you wish.
- NOTE: In addition to the soy sauce and hoisin sauce, Chinese hot mustard, oyster sauce, sesame oil, and rice or Chinese brown vinegar may be added depending on taste and interest. You may also use a mixture of any of the above.
- HOW TO DINE HOT-POT STYLE: First pick up some meat with the chopsticks and swish it around in the hot broth until cooked through, about 1-2 minutes. Dip meat in some of the sauce and eat. Alternatively, place a little of various sauces of your choice in your bowl, mix them together to taste, and dip the meat in this. About halfway through the dining, add the noodles to the broth to simmer. Dip the vegetables in the broth and proceed as with the meat. Finally, spoon some of the broth and noodles into your bowl and drink as a soup.
Nutrition Facts : Calories 383.3, Fat 17.3, SaturatedFat 6.7, Cholesterol 81.3, Sodium 4365.3, Carbohydrate 24.9, Fiber 3, Sugar 13.5, Protein 32.1
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