Mongolian Barbecue Dish Recipe - New Recipe

Ingredients

Thinly Sliced Beef, Chicken, or Pork

The cornerstone of a great Mongolian Barbecue is the protein. Choose between beef, chicken, or pork, and make sure to slice it thinly. This ensures quick cooking and allows the flavors of the marinade to penetrate deeply. If you're feeling adventurous, you can even try a mix of all three. Thin slices are essential as they cook evenly and absorb the marinade better. You can use a sharp knife or a meat slicer for uniform slices. Freezing the meat slightly before slicing can make this process easier.

Assorted Vegetables

Vegetables add color, texture, and a healthy crunch to your Mongolian Barbecue. Common choices include bell peppers, onions, and mushrooms. Bell peppers come in various colors and provide a sweet, crisp bite. Onions, when caramelized, add a hint of sweetness and depth to the dish. Mushrooms bring an earthy flavor that complements the meat. Feel free to experiment with other vegetables like broccoli, zucchini, or baby corn. Each vegetable should be cut into bite-sized pieces for even cooking.

Mongolian Barbecue Sauce

The sauce is the heart of the dish, imparting the signature Mongolian flavor. You can find pre-made Mongolian barbecue sauce in most supermarkets, but making your own can add a personal touch. A typical sauce might include soy sauce, hoisin sauce, brown sugar, and a bit of cornstarch to thicken it. Adjust the sweetness and saltiness according to your taste.

Soy Sauce

Soy sauce is a staple in Asian cooking and is crucial for adding depth and umami to your Mongolian Barbecue. It helps to balance the sweetness of the barbecue sauce and enhances the overall flavor profile. Use a good quality soy sauce for the best results. Light soy sauce is ideal for adding flavor without too much color, while dark soy sauce gives a richer hue and a more intense flavor.

Garlic and Ginger

These aromatics are essential for creating a fragrant base. Minced garlic and grated ginger add a sharp, pungent kick that complements the savory soy sauce and the sweetness of the Mongolian barbecue sauce. Garlic adds a robust flavor, while ginger contributes a fresh, slightly spicy note. Fresh garlic and ginger are best, but you can also use garlic powder and ground ginger if needed.

Sesame Oil

A small amount of sesame oil goes a long way. It adds a nutty aroma and a subtle flavor that enhances the overall dish. Sesame oil is used more as a finishing touch rather than a cooking oil due to its strong flavor. Toasted sesame oil is especially aromatic and should be used sparingly.

Vegetable Oil

Vegetable oil is ideal for high-heat cooking like stir-frying. It has a neutral flavor and a high smoke point, making it perfect for quickly cooking the meat and vegetables without burning. Canola oil or peanut oil are good alternatives if you don't have vegetable oil on hand.

Salt and Pepper

Basic seasonings like salt and pepper are essential to bring out the natural flavors of the ingredients. Use them to taste, but be mindful of the saltiness from the soy sauce and Mongolian barbecue sauce. Freshly ground black pepper adds a slight heat and complexity.

PREPARATION

1. Prepare the Marinade

To infuse the meat with rich flavors, prepare a marinade using Mongolian barbecue sauce, soy sauce, minced garlic, and grated ginger. Combine all the ingredients in a bowl and mix well. The marinade should have a balanced taste of sweet, salty, and umami.

Pro tip: Marinate the meat for at least 30 minutes to allow the flavors to penetrate. For even better results, marinate overnight in the refrigerator.

2. Heat up the Pan

Get your wok or pan nice and hot over high heat. Add a drizzle of vegetable oil and a dash of sesame oil for that authentic Mongolian flavor. The pan should be smoking hot before you add any ingredients. This high heat ensures that the meat and vegetables cook quickly and retain their textures.

3. Sauté the Meat and Veggies

Once the pan is hot, add the thinly sliced meat and stir-fry until it's cooked through and nicely browned. This should take just a few minutes due to the thin slices. Remove the meat from the pan and set it aside.

In the same pan, sauté the vegetables until they are crisp-tender. You can add them all at once or cook them in batches, depending on your preference. Cooking in batches ensures that each vegetable cooks evenly and retains its crunch.

Expert tip: To maintain the vibrant colors and crunchiness of the vegetables, avoid overcooking them. High heat and quick cooking are key.

4. Combine and Season

Add the cooked meat back into the pan with the sautéed vegetables. Pour the remaining marinade over the mixture and toss everything together. Ensure that all ingredients are well-coated with the sauce. Season with salt and pepper to taste, keeping in mind the saltiness of the marinade and soy sauce.

5. Ready to Serve

Once everything is well combined and seasoned, your Mongolian Barbecue is ready to be served! Garnish with some chopped green onions or sesame seeds for a final touch.

Remember, Mongolian Barbecue is best enjoyed hot and fresh! Serve immediately to retain the dish's texture and flavor.

Conclusion

The secret to the best Mongolian Barbecue lies in the cooking method. Whether you choose to grill or stir-fry, these techniques will ensure that your dish is cooked to perfection. The smoky charred flavors from grilling or the quick high-heat cooking of stir-frying will capture the essence of the dish.

Let’s not forget about the essential Mongolian Barbecue ingredients. From marinated meats to fresh vegetables and aromatic sauces, each component adds a unique flavor note to the overall dish. Don’t be afraid to experiment and customize your ingredients to suit your taste buds.

To further enhance your Mongolian Barbecue method, we have a few tips and tricks for you. Preparing all the ingredients ahead of time, ensuring your grill or wok is hot, and keeping the cooking process fast and precise are essential steps to success. So fire up the grill or heat up your wok, and let your culinary creativity shine