5 from 21 votes
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.
Prep Time
30 mins
Total Time
30 mins
Servings:
4
Calories:
650 kcal
Course:
Main Course, Dinner
Cuisine:
Chinese
Ingredients
- 1 ½ pounds rib eye steak boneless (sliced to 1/8-inch thickness. We estimate 6 oz per person. You can also use lamb, chicken, pork, or seafood of your choice. For vegetarian, use tofu as a substitute.)
- 6 oz cabbage (about 1/6 of a larage cabbage)
- 5 oz bean sprout
- 1 onion (thinly sliced)
- 1 carrot sliced to thin strips, large
- 1 zucchini (sliced to thin half rounds)
- 1 tablespoon vegetable oil (plus extra for adding to the noodles to prevent sticking)
- 8 oz asian noodles (or spaghetti)
- salt to taste
- black pepper to taste
- mushrooms optional vegetables
- broccoli
- bok choy
- bell peppers
Mongolian BBQ Sauce (200ml, serves 4)
- 1/2 cup soy sauce
- 3 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon ginger it’s best to use fresh ginger, grated
- 2 cloves garlic (minced)
- 2 teaspoons sesame oil
- 2 teaspoons white sesame seeds
Instructions
To Make Mongolian Barbecue Sauce
- 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.)
Cup of Yum
To Prepare Mongolian BBQ
- 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.
To Cook Mongolian Grill BBQ
- 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 Information
Calories
650kcal
(33%)
Carbohydrates
52g
(17%)
Protein
47g
(94%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Cholesterol
104mg
(35%)
Sodium
1442mg
(60%)
Potassium
814mg
(17%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
2708IU
(54%)
Vitamin C
31mg
(34%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 650
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 52g | 17% |
| Protein | 47g | 94% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 104mg | 35% |
| Sodium | 1442mg | 60% |
| Potassium | 814mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 2708IU | 54% |
| Vitamin C | 31mg | 34% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.