MONGOLIAN BBQ RALEIGH RECIPES

Name: Mongolian BBQ Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Cuisine: A
Ingredients: 14 oz cut into thin strips beef flank; 3 tbsp vegetable oil; 5½ cut into wedges red onion; 4 cm finely chopped ginger; 2 roughly chopped garlic cloves; 2 tsp roughly chopped red chilies; 1 tbsp dissolved in 1 tbsp water cornstarch; 4 roughly 1 oz total, cut into batons spring onions; 1 tbsp soy sauce; 1 tbsp rice wine, sake, or Chinese Shaoxing wine; ½ tsp baking soda; 1 tbsp cornstarch; ¼ cup soy sauce; ¼ cup chicken stock; 3 tbsp brown sugar; 2 tbsp rice wine, sake, or Chinese Shaoxing wine; 1 cup steamed rice or egg noodle; ¼ tsp minced spring onions

MONGOLIAN BBQ RECIPE - RECIPES.NET

Mongolian BBQ Recipe - Recipes.net image

Get a taste of Asian cuisine with our Mongolian BBQ Recipe! Make cooking more exciting by mixing and matching different ingredients to suit your palate.

Provided by Seraph Sun

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 18

Ingredients

14 oz cut into thin strips beef flank
3 tbsp vegetable oil
5½ cut into wedges red onion
4 cm finely chopped ginger
2 roughly chopped garlic cloves
2 tsp roughly chopped red chilies
1 tbsp dissolved in 1 tbsp water cornstarch
4 roughly 1 oz total, cut into batons spring onions
1 tbsp soy sauce
1 tbsp rice wine, sake, or Chinese Shaoxing wine
½ tsp baking soda
1 tbsp cornstarch
¼ cup soy sauce
¼ cup chicken stock
3 tbsp brown sugar
2 tbsp rice wine, sake, or Chinese Shaoxing wine
1 cup steamed rice or egg noodle
¼ tsp minced spring onions

Steps:

Start with the marinade by combining the beef with rice wine, sake, or Chinese Shaoxing wine, baking soda and cornstarch. Mix well.
For the stir-fry sauce, combine soy sauce, chicken stock, brown sugar and rice wine, sake, or Chinese Shaoxing wine.
Then, heat the oil in a wok or deep skillet over high heat. Add the beef and saute for about 2 minutes or until just cooked. Set aside.
Return the same pan to the heat (no need to clean it). You can also add a little more oil if there isn't any left in the pand. Then, add in the onion garlic, ginger, and chillies. Saute fo half a minute.
Then add the stir-fry sauce. Allow it to simmer for half a minute, then add the cornflour mixture and simmer until thickened.
Add the beef back into the sauce along with the spring onion and toss until well combined. Adjust seasoning as desired.
Serve immediately, either with rice, or poured over egg noodles. Garnish with ¼ minced spring onions

Nutrition Facts : Calories 598.00kcal, CarbohydrateContent 61.00g, CholesterolContent 94.00mg, FatContent 18.00g, FiberContent 7.00g, ProteinContent 50.00g, SaturatedFatContent 8.00g, ServingSize 5.00 , SodiumContent 1,925.00mg, SugarContent 19.00g

MONGOLIAN BBQ RECIPE - RECIPES.NET

Mongolian BBQ Recipe - Recipes.net image

Get a taste of Asian cuisine with our Mongolian BBQ Recipe! Make cooking more exciting by mixing and matching different ingredients to suit your palate.

Provided by Seraph Sun

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5

Number Of Ingredients 18

Ingredients

14 oz cut into thin strips beef flank
3 tbsp vegetable oil
5½ cut into wedges red onion
4 cm finely chopped ginger
2 roughly chopped garlic cloves
2 tsp roughly chopped red chilies
1 tbsp dissolved in 1 tbsp water cornstarch
4 roughly 1 oz total, cut into batons spring onions
1 tbsp soy sauce
1 tbsp rice wine, sake, or Chinese Shaoxing wine
½ tsp baking soda
1 tbsp cornstarch
¼ cup soy sauce
¼ cup chicken stock
3 tbsp brown sugar
2 tbsp rice wine, sake, or Chinese Shaoxing wine
1 cup steamed rice or egg noodle
¼ tsp minced spring onions

Steps:

Start with the marinade by combining the beef with rice wine, sake, or Chinese Shaoxing wine, baking soda and cornstarch. Mix well.
For the stir-fry sauce, combine soy sauce, chicken stock, brown sugar and rice wine, sake, or Chinese Shaoxing wine.
Then, heat the oil in a wok or deep skillet over high heat. Add the beef and saute for about 2 minutes or until just cooked. Set aside.
Return the same pan to the heat (no need to clean it). You can also add a little more oil if there isn't any left in the pand. Then, add in the onion garlic, ginger, and chillies. Saute fo half a minute.
Then add the stir-fry sauce. Allow it to simmer for half a minute, then add the cornflour mixture and simmer until thickened.
Add the beef back into the sauce along with the spring onion and toss until well combined. Adjust seasoning as desired.
Serve immediately, either with rice, or poured over egg noodles. Garnish with ¼ minced spring onions

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