Recipe

Mongolian Bbq Recipe

	Matth / All my dishes 1 year, 5 months ago This is a technique and recipe for cooking Mongolian BBQ cooked in an electric pan. My whole family of picky eaters loves it. We actually make two slightly different versions at the same time - some like it hot! I love this place in Tulsa, but when I... More Prep:20m Cook:15m Servings:5	Matth
	mediumdifficult chinese stirfry mongolian fun variety shrimp chicken beef tofu

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jimrug1

Ingredients

1 or more of the following:

Stir-fry beef (I use pan-fry beef and cut it up, about 1/2 pound)

Stir-fry chicken (also pan-fry, cut up)

Shrimp (1 pound unpeeled, UNCOOKED!)

1/2 pound tofu

Broccoli, 2 heads

Baby carrots, about 15

Celery, 4 stalks

Been sprouts, about half a bag

1 tbs curry powder

1 cup rice

1 tbs red course ground cayan pepper (like the stuff for pizzas)

1/2 cup diced pineapple

Sesame oil

Soy sauce

Vegetable oil

Directions

Cook your rice according to directions. If you are using instant rice, bring 1 cup of water to a boil. Remove from heat and add rice. Cover and set aside.

Set your electric pan to 350 and let it start heating up.

Cut the beef, chicken, and/or tofu into bite-sized pieces

Cut baby carrots in half

Cut celery

Cut broccoli into large-bite-sized pieces

(You can also add other vegetables such as cabbage, baby corn, onions, etc...)

In a small cup, put in about 2 tbs of sesame oil. Add cayan pepper and mix, then set aside.

In another small cup, put in 1/3rd cup of water and mix in the curry powder.

Now you're ready to start the BBQ. If you want, each person can pick out their ingredients and give them to the cook, or you can just make a couple of batches. In my family, we have the mild batch and the spicy batch.

Put a very, VERY light coating of vegetable oil on the pan. I recommend peanut oil.

Put the various meat ingredients, if you have more than one, in separate places on the pan. Pour on plenty of soy sauce and add a teaspoon of the curry/water mix. Cook until just barely done. Move to the side a bit so that they don't overcook. Add a bit of soy sauce and water to keep them moist as you cook everything else.

If you have a big enough pan, you can add the vegetables at the same time... just keep them separated from the meat until it's cooked.

Put on all the vegetables except for the bean sprouts. Add soy sauce and a tablespoon of curry powder.

Mix well as it cooks - you have to STIR your stir-fry!

Bring the meat and vegetables together and add more soy sauce.

Add the pineapples

NON-SPICY: stir in a little bit of sesame oil, about a half teaspoon.

SPICY: stir in the pepper/sesame oil mix

Stir for about a minute, then add the bean sprouts.

Stir for one more minute, until the sprouts are cooked but still crisp.

Remove from heat and serve with rice.

Note that the broccoli and the pineapple will absorb a lot of the flavors of the cooking, especially the heat from the pepper/oil mix!

You can also re-heat this. Just put in the microwave for about 45 seconds, then stir-fry in a pan over medium-high with more soy sauce for about 2 minutes.

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Comments

jimrug1 1 year, 5 months ago said:
Hi Mat, Put me down for the spicy version..;-)~ Great recipe and great idea. I love Mongolian BBQ but never thought about trying it at home.. Good Post! Thanks for the Idea... Jim

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