Entree: Mongolia – Southern Culinary Region – Монгол барбекю ➤ Mongol barbekyu (High-heat stir-grilled seasoned sliced meat and vegetables cooked on a large flat griddle)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 8 min

Total 43 min

Ingredients

- 1.5 lb (680 g) beef (flank, skirt, or top round), thinly sliced against the grain  
- 3 tbsp (45 ml) soy sauce  
- 2 tbsp (30 ml) oyster sauce  
- 1 tbsp (15 ml) dark brown sugar  
- 1 tbsp (15 ml) sesame oil  
- 1 tbsp (15 ml) vegetable oil for cooking plus additional as needed  
- 2 cloves garlic, minced  
- 1 tbsp (15 g) fresh ginger, minced  
- 1/4 tsp (1 g) crushed red pepper flakes (optional)  
- 1 small head napa cabbage, shredded, about 4 cups (200 g)  
- 2 medium (about 150 g) carrots, julienned  
- 1 medium (about 150 g) yellow onion, thinly sliced  
- 2 cups (150 g) bean sprouts  
- 4 green onions, sliced into 1-inch (2.5 cm) pieces  
- 2 tbsp (30 ml) rice vinegar or black vinegar  
- 1 tbsp (15 ml) toasted sesame seeds for garnish (optional)  
- Cooked steamed rice or wide noodles, for serving  
- Salt and freshly ground black pepper to taste

Instructions

1. In a bowl combine the soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, and minced ginger to make the marinade/sauce. Add the thinly sliced beef and toss to coat. Marinate 15–30 minutes while preparing vegetables.  
2. Heat a large cast-iron griddle, flat-top, or heavy skillet over high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and swirl to coat. Add the marinated beef in a single layer and spread out to sear; cook, stirring and flipping quickly, until just browned and nearly cooked through, about 2–4 minutes depending on heat. Remove beef to a plate.  
3. Add a little more oil if needed, then add the onion and carrots to the hot surface and stir-fry 1–2 minutes. Add the napa cabbage and continue to toss and cook until vegetables begin to soften, about 2–3 minutes.  
4. Return the beef to the griddle with the bean sprouts and green onions. Pour the remaining marinade over the mix and toss rapidly to combine and finish cooking, about 1–2 minutes, until sauce is glossy and everything is hot. Stir in rice vinegar, adjust seasoning with salt and pepper.  
5. Remove from heat, sprinkle with toasted sesame seeds if using, and serve immediately over steamed rice or wide noodles.