# Easy Mongolian BBQ at Home

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/mongolian-bbq/

- Cuisine: Chinese
- Course: Main Dish
- Time: prep 15 min, cook 10 min, total 25 min
- Serves: 4

## Ingredients

### For the Protein

- 1 lb beef sirloin or flank steak (sliced thin against the grain)
- 2 tbsp vegetable oil for cooking

### For the Vegetables

- 2 cups broccoli florets
- 1 cup green beans (trimmed and cut into 2-inch pieces)
- 2 medium carrots (julienned)
- 1 large onion (sliced)
- 8 oz mushrooms (sliced)
- 1 red bell pepper (sliced)
- 4 green onions (chopped (for garnish))
- 2 tbsp sesame seeds (for garnish)

### Classic Mongolian BBQ Sauce

- 1/3 cup soy sauce
- 3 tbsp mirin
- 2 tbsp brown sugar
- 1/2 tsp black pepper
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 tbsp sesame oil

### Spicy Mongolian Sauce

- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sriracha or chili garlic sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 cloves garlic (minced)

### Sweet & Tangy Sauce

- 1/4 cup soy sauce
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes

## Instructions

1. Prepare all sauce ingredients by whisking them together in separate bowls. Set aside to let flavors meld.
2. Slice the beef as thinly as possible against the grain. For easier slicing, freeze the meat for 30 minutes beforehand.
3. Prepare all vegetables by washing, trimming, and cutting them into uniform, bite-sized pieces. Keep each vegetable type separate for optimal cooking.
4. Heat a large wok or heavy-bottomed skillet over high heat until it begins to smoke slightly.
5. Add 1 tablespoon of oil and immediately add the beef. Stir-fry for 2-3 minutes until just cooked through. Remove beef and set aside.
6. Add remaining oil to the pan. Add the harder vegetables first (carrots, green beans) and stir-fry for 2 minutes.
7. Add onions, bell peppers, and mushrooms. Continue stir-frying for 2-3 minutes until vegetables are crisp-tender.
8. Add broccoli and return the beef to the pan. Stir-fry for another 1-2 minutes.
9. Pour your chosen sauce over the mixture and toss everything together for 1 minute until well coated and heated through.
10. Remove from heat and immediately garnish with chopped green onions and sesame seeds. Serve hot over steamed rice.

## Notes

#### RECIPE TIPS

- Keep your pan extremely hot throughout cooking for best results

- Cut all ingredients uniformly for even cooking

- Don't overcrowd the pan – cook in batches if necessary

- Have all ingredients prepped before you start cooking

- Partially freeze meat for easier thin slicing

- Add sauce at the very end to prevent burning

#### SERVING SUGGESTIONS

Serve with:

- Steamed white or brown rice

- Asian cucumber salad

- Crispy noodles or fried rice

- Pot stickers or spring rolls

- Hot tea or Asian beer

- Fortune cookies for a fun finish

#### VARIATIONS

- Try chicken, pork, or shrimp instead of beef

- Add pineapple chunks for tropical sweetness

- Include water chestnuts or bamboo shoots for crunch

- Use different vegetable combinations based on season

- Create a vegetarian version with extra mushrooms and tofu

- Experiment with different noodles instead of rice

#### STORAGE

- Store leftovers in refrigerator for up to 3 days

- Reheat in a hot skillet rather than microwave for best texture

- Vegetables may soften upon storage but flavors will deepen

- Can be frozen for up to 2 months in airtight containers

- Best enjoyed fresh when vegetables retain their crisp texture

- Add fresh garnishes when reheating for optimal presentation

## Nutrition per serving

- Calories: 513
- Carbohydrates: 30 g
- Protein: 30 g
- Fat: 31 g
- Saturated fat: 8 g
- Fiber: 5 g
- Sugar: 19 g
- Sodium: 1337 mg