Mongolian Barbecue

Mongolian Barbecue

Most of us knew that Mongolian barbecue was of Mongolian origin but in fact it was a Taiwanese invention during the 1970’s when Japanese food was a big hit in that region specially teppanyaki where they initially got the idea for this dish.  American marketing was really effective to make us believe that this dish originated during the Mongol empire where they cooked large quantities of different meats and vegetables preparing using only their swords (thus that rustic style) and cooked shields (overturned to look like woks) over a large fire.  I was made to believe that as well and even told people that the origin was such.

Mongolian barbecue is a very simple dish which is made by stir frying an array of vegetables and thinly sliced meats over a very hot griddle, it is then flavoured with different sauces such as teriyaki, soy sauce, oyster sauce, adobo sauce and/or other Asian sauces.  The secret is the use of a very hot griddle and quickly stir frying all of them together.  Once cooked it can be consumed on its own, topped with rice or even mixed with rice.  This dish is one hunger buster as they are usually served in buffet style restaurant where you can eat all you can and cooked in front of you.

Mongolian Barbecue
Prep time
Cook time
Total time
Serves: 4-5
  • 250 g beef tenderloin steaks, thinly sliced
  • 250 g pork shoulder chops, thinly sliced
  • 250 g deboned chicken thighs, thinly sliced
  • 1 large cabbage, chopped into strips
  • 1 large white onion, sliced
  • 1 stalk leeks, chopped into strips
  • 2 large carrots, chopped into strips
  • 1 cup peanuts, pounded
  • 4 cloves garlic, minced
  • 1 tbsp ginger paste
  • ⅓ cup soy sauce
  • ½ cup oyster sauce
  • ¼ cup Chinese cooking wine
  • oil
  1. Prepare a very hot griddle and grease it with a small amount of oil. Now place all meat ingredients, garlic and ginger then quickly mix together to avoid burning.
  2. Once meat is brown in colour, add the remaining ingredients, continuously mix together until cooked.
  3. Serve while hot with rice.


Mongolian Barbecue Wide


9 Responses

  1. I love stir fry dishes like this. I have never thought of using more than one eat at a time though. I am looking forward to trying it with beef, pork and chicken in one dish.
    🙂 Mandy

  2. Maybe part of the attraction of Mongolian BBQ is the surprise factor. Sometimes you end up with items on your plate you didn’t select. Its fun sometimes … its happened to me few times:)

  3. Hazel says:

    I love mongolian bbq! thanks for sharing =)

  4. purplebirdblog says:

    Mongolian BBQ rocks! I love the vibrancy of the carrots in this photo!

  5. Babygirl says:

    WOW, I haven’t had Mongolian beef in so long and to see this recipe just makes me hungry lol and want to get cooking. Wonderful post.

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