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Mongolian BBQ Recipe

Ingredients

How to make it

  • 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 medium and let it start heating up.
  • Cut the beef, chicken, and/or tofu into bite-sized pieces
  • Cut vegetables
  • In a small cup, put in about 1/2 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.
  • Add the curry/water mix to a hot pan on medium.
  • Put the various meat ingredients, if you have more than one, in separate places on the pan. I typically add mushrooms and broccoli stalk at this time too.
  • Pour on plenty of low sodium soy sauce - I use about 5 seconds of pouring.
  • Cook until done, about 3 minutes.
  • Put on the rest of the vegetables except for the bean sprouts.
  • Add the sesame oil/pepper mix and a little regular soy sauce.
  • Mix well as it cooks - you have to STIR your stir-fry!
  • After 90 seconds or so, add the pineapples.
  • 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 stir-fry in a pan over medium-high with a little more soy sauce for about 3 minutes.

People Who Like This Dish 3
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    " It was excellent "
    jimrug1 ate it and 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
    Was this review helpful? Yes Flag

The Cook

matth Lunenburg, MA

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