The moment you hear the sizzle and catch the smoky aroma rising from the grill, you know you’re about to experience something unforgettable. Welcome to your new favorite homemade adventure — this Mongolian BBQ recipe brings the vibrant spirit of Asian street food right to your kitchen. If you’ve ever dreamed of crafting your own sizzling bowls of juicy meat, crisp vegetables, and tangy sauces, you’re about to discover how truly fun and easy it can be!
Overview of Mongolian BBQ Recipe
Mongolian BBQ isn’t actually Mongolian — it’s a delicious invention from Taiwan in the 1950s, designed to captivate diners with a high-heat, interactive grilling experience. Picture a massive round grill, meats and vegetables sizzling together, and a smoky-sweet sauce tying everything together into one mouthwatering dish. What makes this mongolian bbq recipe so special is its infinite flexibility: from beef and pork to tofu and tempeh, you control every part of your meal.
The magic of this mongolian bbq recipe lies in two things:
- The rapid, high-temperature cooking that locks in flavors and textures.
- The rich, sweet-savory sauce that coats every bite to perfection.
No matter your dietary needs or flavor cravings, this recipe makes it easy to create something craveable, colorful, and unforgettable.
Ingredients List
Crafting an authentic mongolian bbq recipe begins with building a fresh, vibrant ingredient list. You’ll want a mix of proteins, vegetables, noodles, and of course, a killer sauce.
Proteins (choose 1–2)
- Beef sirloin, thinly sliced against the grain
- Pork tenderloin, sliced thin
- Chicken breast or thighs, thinly sliced
- Shrimp (peeled and deveined)
- Firm tofu or tempeh (for a vegetarian option)
Vegetables (choose 3–5)
- Green cabbage, shredded
- Broccoli florets
- Carrots, julienned
- Red and yellow bell peppers, sliced
- Mushrooms (shiitake or button), sliced
- Zucchini, thinly sliced
- Bean sprouts
- Scallions, chopped
Noodles
- Rice noodles or udon noodles, pre-cooked
Sauce Ingredients
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, minced
- 2 cloves garlic, minced
- Optional: 1 teaspoon chili paste for heat
Garnishes
- Sesame seeds
- Fresh cilantro
- Crushed peanuts (optional)
Pro Tip: Prepare all ingredients in advance! Cooking moves fast once the grill heats up.
Necessary Tools for Preparation
You don’t need a professional teppanyaki station to master this mongolian bbq recipe at home — just a few kitchen staples will do the trick.
Essential Equipment
- Wok or large, heavy skillet: A wok works best because it allows you to stir-fry quickly at high heat.
- Flat-top griddle (optional): Great for making larger batches at once.
- Metal spatulas: Two if possible, for fast flipping and mixing.
- Large mixing bowls: For marinating meats and organizing vegetables.
- Tongs: Perfect for grabbing hot ingredients without burning yourself.
- Meat thermometer (optional): If you’re new to high-heat cooking, this can help ensure proteins are cooked safely.
Optional but Helpful
- Portable butane burner: If you want a tabletop Mongolian BBQ experience!
- Grill dome: Helps steam and cook vegetables faster when using a flat grill.
Setting up your tools before you start cooking will make the entire process smooth, fun, and lightning-fast — just like a true Mongolian BBQ chef!
Ingredient Additions & Substitutions
One of the best things about this mongolian bbq recipe is how endlessly customizable it is. Whether you’re accommodating dietary restrictions or just feeling adventurous, there are plenty of easy swaps you can make.
Protein Alternatives
- Vegetarian/Vegan: Substitute the beef or chicken with extra-firm tofu, tempeh, or even jackfruit for a shredded texture.
- Seafood Twist: Try scallops, calamari rings, or lobster chunks for a luxurious take.
- Lean Meats: Opt for turkey breast or ground chicken for a lighter version.
Sauce Substitutions
- Gluten-Free: Use tamari instead of soy sauce and double-check your hoisin sauce is certified gluten-free.
- Sugar-Free: Replace brown sugar with a sugar substitute like monk fruit sweetener.
- Extra Heat: Add gochujang (Korean chili paste) or Sriracha for a spicy punch.
Vegetable Add-Ons
- Seasonal Changes: In the winter, swap in brussels sprouts and butternut squash; in summer, use snap peas and baby corn.
- Greens: Toss in a handful of spinach or bok choy for a nutrient boost.
Tip: Cut all ingredients into bite-sized pieces for even, speedy cooking. Uniformity matters in a high-heat dish like this!
Step-by-Step Instructions
Cooking Mongolian BBQ is more of an experience than a simple meal prep. Get ready to have fun — and eat quickly once it’s hot!
❶ Prepare all ingredients
Wash and slice your vegetables, marinate your protein lightly (if desired), and lay everything out in bowls. Heat your wok or skillet over high heat until it starts to smoke lightly.
The hotter the pan, the better the sear!
❷ Make the sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger. Adjust seasoning by adding chili paste if you want it spicier.
Pro Tip: Doubling the sauce recipe never hurts — you’ll want extra for drizzling.
❸ Cook the protein
Add 1–2 tablespoons of vegetable oil to the hot wok. Toss in your sliced meat or tofu and stir-fry quickly until browned and cooked through. Remove from the wok and set aside.
- Beef/Pork/Chicken: Cook in thin batches, about 2–3 minutes per batch.
- Tofu/Tempeh: Fry until golden and slightly crispy.
❹ Stir-fry the vegetables
Add a little more oil if necessary. Stir-fry the firmer vegetables first (like carrots and broccoli) for 1–2 minutes before adding softer ones (like bell peppers and mushrooms). Keep everything moving to prevent burning.
Vibrant colors mean maximum nutrients and flavor!
❺ Combine and sauce
Return the cooked proteins to the wok. Add the pre-cooked noodles if using. Pour in the sauce and toss everything quickly to coat. Allow the sauce to bubble and slightly caramelize around the edges.
❻ Plate and garnish
Serve hot, garnished with sesame seeds, fresh cilantro, and optional crushed peanuts for extra texture.
Serving Tip: Offer diners a variety of sauces on the side — sweet chili, extra soy, or spicy garlic — to truly recreate the restaurant experience.
Serving Suggestions
The beauty of this mongolian bbq recipe is that it’s highly interactive and perfect for group gatherings. Think of it as a culinary party where everyone gets exactly what they want on their plate.
How to Serve Mongolian BBQ at Home
- Buffet Style: Set out bowls of raw, prepped ingredients — proteins, vegetables, and noodles. Let guests build their own bowls before handing them over to the grill master.
- Build-Your-Own Bowls: Pre-cook all proteins and vegetables separately, then arrange them attractively. Let everyone customize a bowl by mixing and matching cooked items.
- Tabletop Experience: If you have a portable gas burner or an electric griddle, create a DIY grilling station right at the dining table!
Side Dishes to Complete the Meal
- Steamed White Rice: Always a classic base for soaking up the delicious sauce.
- Fried Rice: Make a batch ahead of time with scallions and egg.
- Asian Slaw: Fresh and crunchy, this offsets the rich BBQ flavors.
- Miso Soup: A light starter to warm up the appetite.
- Dumplings: Pan-fried or steamed dumplings add a fun extra bite.
Beverage Pairings:
- Jasmine Tea (hot or iced) for a refreshing cleanse between bites.
Hosting Tip: Make small signs labeling each protein and vegetable to speed up the buffet process!
Tips for Best Results
Because Mongolian BBQ is a fast, high-heat cooking method, a few smart strategies will make your dish taste restaurant-perfect at home.
1. Slice Ingredients Thinly
Proteins and vegetables should be sliced very thin so they cook almost instantly without losing moisture or becoming soggy. A mandoline slicer can help make consistent cuts.
2. Work in Small Batches
Overcrowding the pan will lower the temperature, causing ingredients to steam instead of sear. Cook meats in small amounts, no more than a handful at a time.
3. Use High Smoke Point Oils
Opt for oils like canola, grapeseed, or peanut oil that can withstand high temperatures without burning. Sesame oil should be added at the end for flavor, not cooking.
4. Heat the Wok Properly
Before adding oil, let your wok or skillet heat up until it begins to shimmer slightly. A drop of water should evaporate instantly on contact.
5. Prep Everything Before Cooking
Have sauces mixed, meats sliced, vegetables chopped, and utensils ready. Mongolian BBQ moves fast once you start — there’s no time for last-minute prep.
6. Taste and Adjust
Since every sauce and ingredient combo is a little different, taste as you go! Add more soy, vinegar, or spice to match your ideal flavor profile.
Bonus Tip: Lightly marinate meats for 15–30 minutes beforehand with soy sauce, garlic, and sesame oil for extra depth of flavor.
Storage Instructions
Despite being best eaten fresh, your homemade mongolian bbq recipe can still be a delicious meal prep option if handled correctly.
Short-Term Storage (Refrigerator)
- Storage Time: Store leftovers in an airtight container for up to 3 days.
- Best Practices: Keep meats and vegetables separate if possible to maintain texture when reheating.
- Reheating Tips: Use a wok or skillet over medium-high heat to reheat leftovers quickly without making them soggy. Avoid the microwave if you can — it tends to soften the crispy textures.
Long-Term Storage (Freezer)
- Freezing: You can freeze pre-cooked meats and vegetables separately for up to 2 months.
- Freezer Tips: Cool foods completely before freezing. Use zip-top freezer bags and remove as much air as possible.
- Thawing and Reheating: Defrost overnight in the fridge and stir-fry briefly over high heat to bring back flavor and texture.
Important: Noodles generally do not freeze well — they tend to break down and get mushy upon reheating. Cook fresh noodles each time for the best experience.
FAQ
What makes Mongolian BBQ different from other stir-fries?
Unlike traditional stir-fries that are cooked at home in small pans, a true mongolian bbq recipe involves super high heat, a large grill surface, and a buffet-style ingredient selection. The experience is highly customizable, letting diners craft their own meals in seconds.
Is Mongolian BBQ actually from Mongolia?
No — despite the name, every authentic mongolian bbq recipe traces its origins back to Taiwan in the 1950s. It’s a playful invention designed to capture the drama and energy of live-fire cooking, not a traditional Mongolian dish.
Can I make Mongolian BBQ without a wok?
Absolutely! Although a wok is traditional for a mongolian bbq recipe, you can easily use a flat-top griddle, cast-iron skillet, or even an outdoor grill pan. What matters most is achieving a super-hot surface for rapid searing.
What type of noodles are best for Mongolian BBQ?
When making this mongolian bbq recipe at home, opt for rice noodles, udon noodles, or even soba noodles. These choices can withstand intense heat and soak up the rich, savory sauce beautifully.
Can I meal prep Mongolian BBQ?
Definitely! A huge bonus of this mongolian bbq recipe is that you can prep all your proteins, veggies, and sauce ahead of time. When it’s time to eat, you can have a steaming, flavorful bowl ready in just minutes.
Conclusion
Bringing the excitement, flavors, and energy of a Mongolian grill into your home kitchen is easier than ever with this step-by-step mongolian bbq recipe. Every sizzling bowl you create tells your own story — a bold fusion of fresh ingredients, sweet-salty sauces, and fiery wok-cooked magic.
Whether you’re planning a casual family dinner, a festive backyard gathering, or simply craving an epic bowl of stir-fry goodness, this mongolian bbq recipe is your golden ticket. Endless customization, vibrant colors, and that unforgettable smoky aroma — it’s all within your reach.
Final encouragement: Embrace your creativity. This mongolian bbq recipe is designed to be fun, flexible, and incredibly rewarding. Happy grilling!
Print
Mongolian BBQ Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This sizzling Mongolian BBQ recipe brings smoky, sweet-savory Asian street food straight to your kitchen in under 30 minutes.
Ingredients
Proteins (choose 1–2):
- Beef sirloin, thinly sliced
- Pork tenderloin, sliced thin
- Chicken breast/thighs, thinly sliced
- Shrimp (peeled and deveined)
- Firm tofu or tempeh (vegetarian option)
Vegetables (choose 3–5):
- Green cabbage, shredded
- Broccoli florets
- Carrots, julienned
- Red and yellow bell peppers, sliced
- Mushrooms (shiitake/button), sliced
- Zucchini, thinly sliced
- Bean sprouts
- Scallions, chopped
Noodles:
- Rice noodles or udon noodles, pre-cooked
Sauce Ingredients:
- ¼ cup soy sauce (or tamari)
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp fresh ginger, minced
- 2 garlic cloves, minced
- Optional: 1 tsp chili paste
Garnishes:
- Sesame seeds
- Fresh cilantro
- Crushed peanuts (optional)
Instructions
- Prep Ingredients: Slice vegetables and proteins; pre-cook noodles and lay everything out in bowls.
- Make Sauce: Whisk together all sauce ingredients in a bowl. Adjust heat with chili paste if desired.
- Cook Protein: Heat wok with oil. Stir-fry meat or tofu until cooked and browned. Remove and set aside.
- Stir-Fry Veggies: Add oil if needed. Stir-fry firmer veggies first, then add softer ones. Cook until just tender.
- Combine & Sauce: Add proteins and noodles back into wok. Pour sauce over everything and stir-fry until well-coated.
- Plate & Garnish: Serve hot, garnished with sesame seeds, cilantro, and optional crushed peanuts.
Notes
- For extra flavor, marinate meat in soy sauce, garlic, and sesame oil.
- Cook in small batches to maintain high heat and prevent steaming.
- Prepping all ingredients beforehand ensures a smooth cooking experience.
- Refrigerate leftovers up to 3 days; freeze cooked components (except noodles) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 5 g
- Protein: 32g
- Cholesterol: 75mg
Additional Recommended Recipes
If you loved making this mongolian bbq recipe, here are a few more ideas to expand your Asian-inspired menu:
- Blackstone Hibachi Recipe – Classic teppanyaki flavors brought straight to your griddle, with sizzling veggies and meat.
- Phat Si-Io Recipe – Thai-style stir-fried noodles with a sweet soy kick and tender bites of meat.
- Beef and Pepper Rice Bowl – A savory stir-fry bowl layered with umami, ideal for quick weeknight dinners.
- Soyaki Sauce Recipe – Your go-to homemade sauce to bring bold, sweet-savory flavor to any Asian-inspired dish.
These recipes bring the same fun, fast, and flavorful energy to your table—perfect for your next DIY dinner night.
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