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How To make Mongolian Barbecue
3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest
-Cut The Butcher Has), -Defatted 2 lg Green Peppers, Seeded And
-Cut Into 1/4-Inch Strips 3 c Cabbage, Shredded, Rinsed,
-And Dried 3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And
-Drained Salad Or Peanut Oil
GARNISHES:
Boiled White Rice Crisp Sesame Seed Buns, -Warmed Middle Eastern Pita Breads Thinly Sliced Crisp French -Bread
SAUCE:
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, Crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, Grated
3 c Scallions Or Leeks, Chopped
-And Divided 3 c Chinese Parsley Or Cilantro,
-Minced, Divided Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on
separate platters. SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.) TO ASSEMBLE: To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest. -----
How To make Mongolian Barbecue's Videos
Mongolian Grill & Bar - Intro 01
Welcome to Mongolian Grill & Bar, Idaho's original home of authentic stir-fry. So relax, have fun, and get ready to experience MONGO MANIA!!
Mongolian BBQ
Address: 6920 W State St, Boise ID 83714
Tel: (208) 853-7964
Mongolian Grill & Bar
Address: 801 W Bannock St, Boise ID 83702
Tel: (208) 4433-9334
Website:
How to cook MONGOLIAN BARBEQUE @ home | Beginners guide | Panghandaan #holidayrecipe
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How To Mongolian BBQ at Home
Super easy and very tasty! Mongolian BBQ
RECIPE:
All ingredients are to taste & optional, don't' bother measuring, just put in as much of what you like!
Thin sliced beef, chicken or pork
Cabbage
Carrot
Onion
Garlic
Peppers
Sprouts
Broccoli
Noodles
Soy Sauce
Olive Oil
Other Asian sauces
High heat on a griddle/grill till meat is cooked, mix it together and eat! Yumbo! DONT FORGET TO SEASON THE GRIDDLE BEFORE COOKING OR YOU'LL REALLY HATE CLEANING IT!
MONGOLIAN BARBEQUE
MONGOLIAN BARBEQUE
Hello folks! Today, I want to share my version of Mongolian Barbeque. Hope you will give this recipe a try. Don't forget to subscribe to my channel and follow me on my facebook page:
Ingredients:
1/2 kg pork (BBQ marinated)
Mung bean sprouts
1/4 cup Mama sita's BBQ marinate
1 onion
3 cloves garlic
Half cabbage
1 bell pepper
2 carrots
#mongolianbarbeque
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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Jet shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish!
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Mongolian Beef
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 2 hr 25 min (includes marinating time)
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Beef:
1 1/2 pounds (750 grams) flank steak, trimmed
2 tablespoons (16 grams) cornstarch
2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons (30 milliliters) water
2 tablespoons (30 milliliters) vegetable oil
Sauce:
3 tablespoons (45 milliliters) oyster sauce
3 tablespoons (45 milliliters) hoisin sauce
2 tablespoons (30 milliliters) soy sauce
1/2 tablespoon (4 grams) cornstarch
1/2 teaspoon (2.5 milliliters) white vinegar
1 teaspoon minced garlic
1-inch piece ginger, peeled and thinly sliced
Stir-Fry:
3 tablespoons (45 milliliters) vegetable oil
4 cloves garlic, minced
1/2 red bell pepper, cut into large dice
1/2 green bell pepper, cut into large dice
1/2 medium onion, cut into large dice
3 scallions, whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
4 to 6 dried chiles
Directions
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.
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Jet Tila's Mongolian Beef | In the Kitchen with Jet Tila | Food Network
Super Tender Mongolian Beef... With Noodles! | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.