This Mongolian grill recipe brings the build-your-own restaurant style home with tender beef, crisp vegetables, noodles, and a savory soy-ginger sauce. Despite its name, Mongolian barbecue is not a traditional Mongolian dish; this is a home-style take on the customizable griddle cooking popularized in restaurants, made with an ordinary wok or large skillet.
The key is to cook in small batches over high heat, then toss everything with sauce at the end. That keeps the vegetables lively and lets each ingredient brown instead of steam.
Ingredients
- 12 oz (340 g) dried lo mein or wheat noodles
- 1 lb (454 g) flank steak or sirloin, thinly sliced across the grain
- 2 tbsp (30 ml) neutral high-heat oil, such as canola or avocado oil, divided
- 1 medium red bell pepper, about 1 cup (150 g), thinly sliced
- 1 medium yellow onion, about 1 cup (150 g), thinly sliced
- 2 cups (140 g) small broccoli florets
- 1 cup (100 g) thinly sliced mushrooms
- 1 medium carrot, about ¾ cup (85 g), cut into thin matchsticks
- 3 scallions, about ½ cup (45 g), sliced, whites and greens separated
- ⅓ cup (80 ml) low-sodium soy sauce
- ¼ cup (60 ml) water
- 2 tbsp (30 ml) hoisin sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (12 g) packed light brown sugar
- 2 tsp (10 ml) toasted sesame oil
- 1 tbsp (15 g) finely grated fresh ginger
- 2 garlic cloves, finely grated or minced, about 2 tsp (6 g)
- 1 tsp (3 g) cornstarch
- ¼ tsp (0.5 g) red pepper flakes, or more to taste
- 1 tbsp (9 g) toasted sesame seeds, for serving
Instructions
- Prepare the ingredients. Freeze the steak for 15 to 20 minutes if it is difficult to slice; this brief chill is optional and is not included in the timing. Slice it thinly across the grain, trimming away any tough silverskin. Cut the vegetables before heating the pan, because the cooking moves quickly. Keep raw beef on its own board and plate, separate from the vegetables and cooked noodles.
- Mix the sauce. In a small bowl, whisk together the soy sauce, water, hoisin, rice vinegar, brown sugar, sesame oil, ginger, garlic, cornstarch, and red pepper flakes. Stir again just before using so the cornstarch is evenly suspended. The sauce should taste savory, slightly sweet, and bright from the vinegar; you can add another teaspoon of water if you prefer a milder coating.
- Cook the noodles. Bring a large pot of water to a boil and cook the noodles according to the package directions, stopping when they are just tender. This is often about 6 to 8 minutes, but follow the package because noodle thickness varies. Drain well and set aside. Do not rinse unless the package specifically recommends it; excess water can dilute the sauce.
- Sear the beef in batches. Heat a large wok or 12-inch (30 cm) skillet over high heat until very hot, then add 1 teaspoon of the neutral oil. Add about half the beef in one uncrowded layer and sear, turning once or twice, for 2 to 3 minutes. Transfer it to a clean plate and repeat with another teaspoon of oil and the remaining beef. Check the thickest strip with a food thermometer; USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Rest the cooked strips for 3 minutes before returning them to the pan. If the pan is too crowded, the beef will release moisture and simmer rather than brown.
- Stir-fry the vegetables. Add the remaining oil to the hot pan. Add the onion, broccoli, carrot, and the white parts of the scallions. Stir-fry for 3 minutes, tossing often. Add the bell pepper and mushrooms and cook for another 3 to 4 minutes, until the broccoli is bright and nearly tender and the mushrooms have softened. If the pan looks dry or the broccoli is still too firm, add 1 tablespoon (15 ml) water and cover for 1 minute to steam it briefly.
- Bring the dish together. Turn the heat to medium-high and pour in the sauce, stirring as it bubbles and thickens for about 1 minute. Add the drained noodles and cooked beef, then toss for 1 to 2 minutes so everything is coated and hot. If the sauce thickens before the noodles loosen, splash in water 1 tablespoon (15 ml) at a time. Taste and adjust with a little soy sauce for salt or rice vinegar for tang.
- Finish and serve. Take the pan off the heat, scatter over the scallion greens and sesame seeds, and serve promptly. The noodles will continue to absorb sauce as they sit, so bring extra warm water or soy sauce to the table for anyone who wants a looser or saltier finish.
Tips
- Slice across the grain. Look for the long muscle fibers in the steak and cut perpendicular to them. Thin, cross-grain slices are easier to chew and cook quickly. For especially even strips, ask a butcher to slice the steak, or partially freeze it before cutting.
- Use the largest pan you have. A wok is convenient, but a wide cast-iron or stainless-steel skillet works well. Cook the beef in batches rather than piling it in; crowding traps steam and prevents browning. Let the pan get hot again between batches.
- Make the sauce less salty if needed. Low-sodium soy sauce is useful here because hoisin also contributes salt and sweetness. If you only have regular soy sauce, replace 2 tablespoons (30 ml) of it with water. Taste the finished dish before adding any extra salt.
- Keep the vegetables crisp-tender. Cut dense vegetables, such as broccoli and carrots, thinner than quick-cooking peppers and mushrooms. Add them first and avoid covering the pan for long; too much trapped steam can make the whole mixture soft.
Serving Suggestions
Serve this as a complete noodle bowl, with extra scallions, sesame seeds, and a small dish of chili crisp or sliced fresh chili for people who like more heat. A squeeze of lime is not traditional to this restaurant-style flavor profile, but a modest squeeze can brighten a rich, salty bowl. For a lighter plate, serve the beef and vegetables over steamed jasmine rice instead of noodles; the recipe still makes four generous portions.
If you are putting out toppings for a group, offer bean sprouts, chopped cilantro, extra sesame oil, and soy sauce separately so everyone can finish their own bowl. A simple cucumber salad or steamed greens make refreshing sides without competing with the hot, savory stir-fry. Keep raw garnishes and serving utensils away from the plate that held uncooked beef.
Variations
Chicken: Replace the beef with 1 lb (454 g) boneless, skinless chicken thighs or breasts, sliced into thin strips. Cook in batches, keeping raw poultry separate from ready-to-eat foods, and use a thermometer to confirm every piece reaches the USDA FSIS safe minimum of 165°F (74°C). Thighs stay especially succulent, while breast meat has a leaner, milder flavor.
Vegetarian: Swap the steak for 14 oz (397 g) extra-firm tofu, pressed and cut into cubes, or use 8 oz (227 g) seitan strips. Brown the tofu in a separate batch before the vegetables. Check hoisin and other packaged sauces if you need the meal to be fully vegetarian, since formulations vary.
Change the vegetables: Snow peas, shredded cabbage, zucchini, baby corn, and bean sprouts all work. Use roughly 6 cups (about 600 g) total vegetables and add quick-cooking choices near the end. For a more noticeable crunch, add bean sprouts during the final minute rather than cooking them with the onions.
Adjust the sauce: For extra heat, add 1 to 2 teaspoons (5 to 10 ml) chili-garlic sauce. For a less sweet, more savory result, reduce the brown sugar to 1 teaspoon (4 g). If hoisin is unavailable, use 1 tablespoon (15 ml) oyster sauce plus 1 teaspoon (5 ml) brown sugar; this makes the sauce less sweet and adds a deeper savory note, but it is not a vegetarian substitute.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. For the best texture, store noodles and stir-fry separately if you know you will have leftovers, though they can also be stored together. The noodles will absorb sauce as they chill, so the next-day portion may need a splash of water.
Reheat a portion in a skillet over medium heat with 1 to 2 tablespoons (15 to 30 ml) water, tossing until steaming hot. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check the temperature in more than one spot. Avoid repeated cooling and reheating; warm only the portion you plan to eat. Freeze in a sealed container for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is Mongolian grill actually Mongolian?
No. The restaurant-style dish called Mongolian barbecue is not a traditional Mongolian dish. The name is associated with a customizable, high-heat griddle format; this recipe adapts that format to a home wok or skillet.
Can I make it without a wok?
Yes. Use the widest heavy skillet you have and cook in batches. A large flat surface gives moisture room to evaporate and helps the beef and vegetables brown. A small pan can still work, but you may need to cook the ingredients in more batches.
Can I prepare the ingredients ahead?
Yes. Slice the vegetables and mix the sauce up to 1 day ahead, storing them separately in covered containers in the refrigerator. You can slice the beef several hours ahead too, but keep it sealed on the lowest refrigerator shelf and use a separate plate and utensils for raw meat. Cook the noodles and stir-fry close to serving time for the best texture.
How do I keep the beef tender?
Choose flank steak or sirloin, slice thinly across the grain, and use a very hot pan. Sear in small batches and avoid leaving the strips in the pan while the vegetables cook. A thermometer helps verify safe cooking; allow the required 3-minute rest for whole-cut beef before serving.
Can I use frozen vegetables?
Fresh vegetables give the most reliable crisp texture, but frozen vegetables can work in a pinch. Thaw them first and pat them dry, then add them to a hot pan in small batches. They release more moisture than fresh vegetables, so expect less browning and cook off excess liquid before adding the sauce.
What noodles are best?
Lo mein or other wheat noodles are a close fit, but udon or spaghetti can also work. Cook any noodle according to its package directions and drain it thoroughly. Rice noodles are another option, though they are more delicate, so toss them gently and avoid overcooking them before they go into the pan.
Related
- Chef Jet Tila Mongolian Beef Recipe
- Jet Tila Mongolian Beef Recipe: A Home-Style Version
- Mongolian Beef Recipe Using Stew Meat, Made Tender
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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