Mongolian BBQ
Ingredients:
For the Meat:
1 lb (450g) beef (sirloin, flank steak, or rib-eye), thinly sliced
OR 1 lb (450g) chicken breast or thighs, thinly sliced
OR 1 lb (450g) shrimp (peeled and deveined)
OR a combination of meats (for variety)
For the Vegetables:
1 medium onion, thinly sliced
1 bell pepper, thinly sliced
1 zucchini, thinly sliced
1/2 cup sliced mushrooms
1/2 cup carrots, julienned or thinly sliced
1 cup broccoli florets
2-3 green onions, chopped (for garnish)
Optional: 1/2 cup baby corn, water chestnuts, snap peas, or bamboo shoots
For the Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar or honey
1 tablespoon sesame oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional for heat)
1 tablespoon cornstarch (to thicken the sauce)
1/4 cup water
For the Noodles (optional but recommended):
8 oz (225g) lo mein noodles, rice noodles, or even udon noodles
OR serve with steamed rice if you prefer
Garnishes (optional):
Toasted sesame seeds
Fresh cilantro or basil
Sriracha or chili sauce for extra heat
Instructions:
1. Prep the Ingredients:
Slice the meat thinly against the grain (or buy pre-sliced meat for stir-frying).
Prepare the vegetables by slicing them thinly so they cook quickly and evenly.
Cook the noodles according to package instructions (or prepare rice if you prefer rice instead of noodles).
2. Make the Mongolian BBQ Sauce:
In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, minced ginger, garlic, and red pepper flakes.
In a separate small bowl, mix the cornstarch with 1/4 cup water to make a slurry.
Stir the cornstarch slurry into the sauce mixture and set aside.
3. Stir-Fry the Meat:
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Once hot, add the sliced meat (beef, chicken, or shrimp) in a single layer. Do not overcrowd the pan—cook the meat in batches if necessary.
Cook the meat for 2-3 minutes, turning occasionally, until browned and cooked through. Remove the meat from the skillet and set aside.
4. Stir-Fry the Vegetables:
In the same wok or skillet, add another tablespoon of oil if necessary. Add the sliced onion, bell pepper, zucchini, mushrooms, carrots, and broccoli.
Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp and vibrant in color.
5. Combine Meat and Vegetables:
Once the vegetables are cooked, return the cooked meat to the skillet with the vegetables.
Pour the prepared Mongolian BBQ sauce over the meat and vegetables. Stir everything together to coat the ingredients evenly with the sauce.
6. Add Noodles (optional):
If using noodles, add them to the skillet and toss with the meat and vegetable mixture, making sure the noodles are coated with the sauce.
Continue to cook for 2-3 minutes, or until everything is well combined and the sauce thickens.
7. Serve:
Serve your Mongolian BBQ stir-fry hot, garnished with chopped green onions, toasted sesame seeds, and fresh herbs (cilantro or basil).
Add extra chili sauce or sriracha if you like it spicy.