This Mongolian BBQ is a homemade take on the popular restaurant-style dish. It’s an easy one-bowl meal you can customize with your preferred meat, vegetables, noodles and sauces.
Mongolian BBQ combines tender slices of meat, crisp vegetables and a savory sauce tossed with noodles. It’s flavorful, filling and straightforward to prepare at home.
I developed this version because I enjoy the restaurant version but wanted the flexibility to cook it at home with the freshest ingredients. It’s simple to assemble and cooks quickly in a hot wok or deep pan.
What is Mongolian BBQ?
Despite the name, Mongolian BBQ is not a traditional Mongolian dish nor is it barbecued. It was created by a Taiwanese restaurateur and gained popularity worldwide. The concept is a complete bowl-style meal: protein, vegetables and carbs cooked together and dressed with a choice of sauces.
Common Sauces
For this recipe I use a mix of:
- oyster sauce
- hoisin sauce
- dark soy sauce
- peanut sauce
- vinegar
Other tasty options you can offer include chili sauce, sweet-and-sour, Korean BBQ, teriyaki or adobo-style sauces. Letting everyone pick their sauce makes this meal fun and customizable.
Oils to Use
- sesame oil
- chili garlic oil
- canola or vegetable oil
- avocado or peanut oil
- olive oil (if preferred)
What noodles work best?
I prefer Yakisoba noodles, but you can use rice noodles, egg noodles, ramen or even pasta. The technique is the same: assemble and then quickly stir-fry.
How to make Mongolian BBQ
Overview
- Slice meats and vegetables into thin, uniform strips so everything cooks evenly.
- Set up small bowls of sauces and oils so each person can build their own bowl.
- Assemble a deep bowl with noodles, meat and vegetables, then add the chosen sauce and oil.
- Stir-fry the assembled bowl in a hot wok or deep pan until the meat is cooked and the vegetables are tender-crisp.
- Prepare a deep bowl and layer noodles, thinly sliced beef or pork, and the vegetables you like.
- Add one tablespoon (or to taste) of your chosen sauce and a small amount of oil.
- Preheat a wok over medium-high heat. Grease lightly with oil or wipe a thin layer with an oiled paper towel.
- Pour the bowl’s contents into the hot wok and enjoy the sizzle. Stir constantly, and if needed sprinkle a little water at the edge of the wok to create steam and help cook the ingredients.
- Once the meat is no longer pink and everything is heated through, transfer to a serving bowl and enjoy—often served with rice.
A Family Affair
This dish is great for family cooking. Set out the sauces, oils and bowls of prepared vegetables so everyone can build their own bowl. Kids love participating and are often more willing to eat vegetables they helped prepare.
At home we each prefer different combinations: oyster and hoisin with sesame oil, dark soy with vinegar and sesame oil, or simply soy sauce and sesame oil for the kids. The flexibility is one of the dish’s best features.
How to Store Ingredients
Store fresh prepared vegetables in airtight containers in the refrigerator. If you cook meat separately, it will keep refrigerated for up to four days. Leftover cooked Mongolian BBQ can become soggy, so portion carefully to avoid undesired leftovers.
Recipe Tips
- If you have a portable tabletop stove, set it in the center of the table and let everyone watch and help as their bowl sizzles—great for family meals.
- Cut vegetables into thin, consistent strips to ensure even cooking.
- Protein choices are flexible: try shrimp, chicken, scallops or crab instead of beef or pork.
- If you don’t have Yakisoba noodles, skip them or replace with another noodle or extra vegetables.
Mongolian BBQ — Recipe Summary
This recipe is a simple, customizable one-bowl meal inspired by restaurant-style Mongolian BBQ. Slice meat and vegetables thin, assemble bowls with noodles and selected sauces, then stir-fry quickly in a hot wok. Serve hot with rice for a satisfying family meal.
Equipment
- Wok or deep pan
- Metal spatula or stirring utensil
Typical Ingredients
- Beef tenderloin and/or pork, thinly sliced into strips
- Yakisoba or other noodles (3 packs if feeding a larger group)
- Vegetables: carrots (matchstick), bell pepper, mushrooms, zucchini, green onions, flat green beans, mung bean sprouts, garlic
- Sauces: oyster sauce, hoisin sauce, dark soy sauce, peanut sauce, vinegar
- Oils: sesame oil, canola or vegetable oil, or other preferred cooking oils
Instructions (condensed)
- Slice beef and vegetables thinly so everything cooks evenly.
- Set out sauces and oils. Let each person assemble a deep bowl with noodles, meat and vegetables.
- Add about 1 tablespoon of sauce and a splash of oil to each bowl (adjust to taste).
- Preheat the wok to medium-high, grease lightly, then add the bowl’s contents at once.
- Stir continuously, sprinkle a little water if needed, and cook until meat is no longer pink and vegetables are tender-crisp.
- Transfer to serving bowls and enjoy with rice.
Enjoy this versatile, family-friendly dish that’s easy to adapt to everyone’s tastes.