How to Make Authentic Mongolian Barbecue

Making a classical Mongolian Barbecue at home is not at all a difficult task. Unlike its name, the meat used in this recipe is not barbecued, rather all the ingredients, from the meat to vegetables or noodles, are stir-fried. If you know how to stir-fry foods, you are set to make an Authentic Mongolian barbeque at home.

Preparation Time: 30 to 45 minutes
Cooking Time: 5 to 10 minutes
Total Time: 50 to 60 minutes
Serving Size: 3 to 4 people
Utensils: Sauce pan, cutting board, sharp knife, stove, mixing bowl.


– pounds lamb or goat meat
– sliced onion
– sliced garlic cloves
– Mushrooms
– Green onions
– Baby spinach
– Broccoli florets
– Carrots
– Rice
– Noodles
– Sweet hot chili sauce (mai ploy)
– Soy sauce
– Sesame oil
– Chili oil
– Chili garlic sauce
– Lemon juice
– Ponzu
– Garlic oil


  • 1

    Prepare Meat

    Thinly slice the meat using a meat slicer. If you don’t have a meat slicer, use a sharp meat knife for the job. Place the defrosted meat in the freezer for half an hour until it is partly frozen (don’t freeze it completely). Remove the meat from the fridge, place it on the cutting board and slice it thinly using a sharp knife. Once you are done slicing the meat, put it in a bowl, cover with a plastic sheet and set it aside.

  • 2

    Prepare Vegetables

    Thoroughly wash all the vegetables under running water and dry them completely. Chop all of the vegetables you are using, baring baby spinach and herb leaves, into smaller chunks to assure quick, even cooking.

  • 3

    Rice and Noodles

    The traditional Mongolian Barbecue also includes rice and noodles, but you can skip this step safely. You can use either a single noodles flavour or use a number of noodles in small amounts like rice noodles, egg noodles, buckwheat noodles and crispy noodles. Cook the noodles following the instructions, drain them and set aside. Prepare rice separately, you can use both white or brown rice.

  • 4

    Cook your Mongolian Barbeque

    Stir-fry the meat slices in a very hot pan, adding a few tablespoons of sauce. Keep on frying the meat until it is cooked through, then remove it and set aside.

    Now add two tablespoons of oil in the same pan and stir-fry vegetables, except spinach and herb, until al dente. Then add the leafy vegetables and cook for a few seconds, until the leaves wilt. Add all the seasonings to the vegetables and cook for a minute before stirring in all the sauces you want to include.

    Add meat and cooked noodles to the pan, toss and let it simmer for a couple of minutes to allow the flavours to infuse. Your Mongolian Barbeque is ready, remove it from heat and serve over steamed white or brown rice.

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