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.
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.
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.
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.