Mongolian Food Recipes

Find great Mongolian Recipes @ 123easyaspie.com.

Q: Does anyone know of any simple Mongolian recipes?
I’ve got this OMUN dress rehersal & each group has to bring a dessert from the country they are representing. My group is Mongolia. Anyone got any ideas?? XD thanks!
btw the dish i have to bring is supposed to be a dessert

A: INGREDIENTS (Nutrition)
1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips
3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch
1/2 teaspoon white sugar
1 teaspoon red pepper flakes
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces
DIRECTIONS
1.In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
2.In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3.In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4.Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

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Mongolian Barbecue

3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest Cut The Butcher Has), Defatted
2 lg Green Peppers, Seeded And Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed, And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And Drained
Salad Or Peanut Oil
Garnishes
Boiled White Rice
Crisp Sesame Seed Buns, warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French Bread
Sauce
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, grated
3 c Scallions Or Leeks, Chopped and divided
3 c Chinese Parsley Or Cilantro, minced, divided
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.
SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)
TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.

Q: any good recipes to impress bf?
the last time i cooked for him, i copied what my mom cooked(noodles, pot stickers and some eggrolls) but it was a TOTAL disaster. i think my bf has a fear of my cooking =/. i want to impress him tonight by cooking food from his homeland. what are some good mongolian recipes i can make for him? i thought about asking his mom, but i think she’s those traditional type of moms who want their sons with women who can cook without help. any recipes?
no, he’s not mexican, he’s asian. mongolian to be specific.
thank you Proud to be 51. im going to have to buy some beef and oil from the super market. but hopefully it won’t take so long.

A: Here’s a site full of Mongolian recipes…

http://asiarecipe.com/monmain.html

Q: Do you like the Mongolian BBQ places? Any favorite recipes? Stories?
I screw up my dishes all the time. The spicy spices are REALLY SPICY! Sometimes, it can ruin it badly.

I went to a knockoff yesterday and it was horrible. It was like, Genghis Khan’s Mongolian BBQ, not BD’s. Ugh…

A: there is an excellent Mongolian BBQ place in Lubbock, Tx…

Q: I need the Recipe for MONGOLIAN CHICKEN?
hi do you have the recipe for MONGOLIAN CHICKEN (DRY DISH WITHOUT GRAVY). It is red in color and dry, fried in batter, slightly spicy. thanks in advance
THanks for the recipes, but friends, I need the recipe for DRY Mongolian chicken. it is absolutely dry, batter fried, no gravy or seasoning on the outside at all. thanks

A: Mongolian Barbeque’d Breasts Of Chicken on Annatto Reddened Rice

For the chicken and “mongo” marinade

3 cloves garlic-minced
3/4 Tablespoons ginger, peeled and minced
1 shallot, peeled and minced
1 Tablespoon cilantro leaves, roughly chopped
1/4 Cup Spanish sherry wine vinegar
1/8 Cup hoisin sauce
1 1/2 Tablespoon soy sauce
1 1/2 Tablespoon rice wine vinegar
1 1/2 Tablespoon sesame oil
1 1/2 Tablespoon plum sauce
1 1/2 Tablespoon creamy peanut butter
1 1/2 Tablespoon honey
1 1/2 teaspoon salsa Sriracha

4) 8-10 ounce chicken breasts, with one small wing bone attached

Combine all ingredients, mix well and reserve. Marinate the breasts 1-3 hours covered in refrigeration.

To Serve:

Make the rice, (recipe below) and reserve.

Remove the breasts from the marinade and grill them until just cooked through and place the chicken on a warm plate.

For the Annatto Reddened Rice:
Yield: 3 ½ Cups

1 Cup of raw, long grain rice
2 Tablespoons Annatto Oil
2 Tablespoons butter
4 cloves garlic, peeled and minced
1 scotch bonnet, stem and seeds discarded and minced
1/2 onion, diced medium small
1 carrot, peeled and diced med. Small
1 stalk celery, cleaned and diced med. Small
2 small bay leaves, broken
Salt and pepper, to taste
1 1/4 Cups chicken stock

In a saucepot heat the prepared Annatto oil and the butter on medium high heat.

Now add the scotch bonnet and the garlic and stir. Cook 15 seconds and then add the remaining vegetables and the bay leaves and stir well.

Allow the vegetables to cook until well glazed. (Allow almost 10 minutes to really get the flavor out of the veggies.) Stir frequently.

Now add the rice and the salt and pepper. Stir well. Now add the chicken stock and stir once. Bring to a boil and then immediately lower the heat to very low. Cover the pot and cook until all of the stock is absorbed. (About 13-15 minutes). Can be kept warm for 30 minutes, (or more) before serving, if desired.

Q: Anyone have the recipe for that mongolian pocket bread?
The bread they serve at Mongolian BBQ Restaurants. I can’t find the recipe any where. I know it’s got to be unlevened, it has to be simple… Help? Thanks!

A: POCKET BREAD

5 or 6 c. flour
1 tbsp. sugar
2 tsp. salt
1 pkg. dry yeast
2 c. hot water

Combine 2 cups flour, sugar, salt and undissolved yeast. Add hot water and beat 2 minutes at medium speed. Scrape sides of bowl. Add 3/4 cup flour, beat at high speed for 2 minutes. Mix enough flour to make soft dough. Turn onto floured board. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl. Turn to grease top. Cover and let rise until doubled, about 1 hour.
Punch down. Turn onto floured board. Cover and let rest 30 minutes. Divide dough into 6 equal parts. Shape into balls on floured board. Roll each ball into 8-inch circle. Slide each circle onto bottom of oven (very hot!) or on cookie sheet on lowest rack. Bake at 450 degrees for 5-10 minutes. Tops won’t be brown. To brown tops, put in broiler for 2 minutes.
{ note }
I suggest you use instant dry yeast.
The way this recipe is put together or any other pocket bread recipe I have seen.
regural dry yeast would not be activated.
I hope I have helped you. jim b
PS. Go to www.cooks.com type in pocket bread hit search button and take a look

Q: Can someone give me a Mongolian dessert recipe?
I have to bring a Mongolian dessert in formy 7th grade class, but I can’t find any. Probably something simple, but anything is helpful. Thank You.

A: here are some ideas: http://recipes.wikia.com/wiki/Category:Mongolian_Desserts

Q: Does anyone have a recipe for Mongolian Bar-B-Que prepared in the Japanese style?
I asked this once before but am trying to be more specific. Thank you all !

A: I am not sure exactly what your looking for , but i have a Mongolin Beef..

MONGOLIAN BEEF
1 lg. round steak, sliced very thinly
3-5 red hot dried peppers (Chinese)
2 bunches scallions, sliced
2 onions, sliced
3 cloves garlic, whole
1/2 c. soy sauce
2 tbsp. rice wine
2 tbsp. sugar
2 tbsp. sesame oil
1/2 c. oil
2 tbsp. sesame oil

Mix together soy sauce, rice wine, sugar and sesame oil plus 1/2 cup water. Pour over sliced beef and marinate overnight. Heat wok. Add 1/2 cup oil, fry garlic and peppers until burnt, remove. Drain meat reserving liquid. Add meat removing as it gets browned, drain off oil.
In 2 teaspoons sesame oil cook scallion and onions until soft. Add meat and reserved liquid. Cook until thickens (may add 1 tablespoon cornstarch to thicken).

i hope it helped some, sorry.

Q: Authentic recipe for Mongolian Beef?
I love this dish but some restaurants totally wreck it by adding peppers and onions and putting it in a slightly sweet sauce. I’ve had it prepared what I thought was the correct way: stir-fried beef with very little sauce, presented over puffed noodles.

Restaurants don’t understand me when I ask them how they cook it, and what I’m looking for. So I might as well just make it myself. I’m a good cook, so I can handle whatever you throw at me!

I’m just looking for the recipe with the beef in dry-ish brown sauce, presented over the puffed noodles.

A: 4 cups peanut oil
15 green onion tops
1 tablespoon ginger, minced
1 lb flank steaks or sirloin steaks
1 1/2 tablespoons water chestnut flour
2 egg whites
1 pinch salt
cornstarch paste
SAUCE
1 teaspoon chili paste with garlic
1/4 cup chicken stock
2 tablespoons dark soy sauce
1 pinch sugar
1 1/2 tablespoons dry sherry

Preparation: Cut tops of green onions into 2″ long pieces.
Combine sauce ingredients in small bowl & stir thoroughly.
Cut steak across the grain into thin slices, about 1/2″ deep by 2″ long.
In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
Beat with chopstick until frothy.
Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot.
When ready, piece of coated meat will rise to surface immediately.
Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
Cook until lightly brown, about 1 minute.
Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok.
With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
Add sauce; bring to boil on high heat while stirring.
Add beef all at once, & toss with sauce until beef is hot & coated.
Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
Recombine.

Chowed Mongolian Beef

1 lb flank steaks, thinly sliced across the grain
Marinade
1 tablespoon light soy sauce
1 tablespoon sherry wine or rice wine
1/2 teaspoon fresh ginger, grated
4 cups peanut oil (for deep frying)
For Chowing
1 tablespoon peanut oil
3 cloves garlic, thinly sliced
4 green onions, thin sliced
1 teaspoon hoisin sauce
pepper
Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes.
Drain the marinade well and separate the meat slices into individual slices.
In a wok heat the oil to 375F degrees degrees.
Add the meat all at once.
Stir a bit to separate.
Remove after 1 minute and allow the meat to drain well.
Empty out the oil, reserve for another use.
Wipe wok with paper towels.
Heat wok again and add the tbsp oil for chowing.
Add garlic and green onions, chow for a moment.
Add Hoisin and pepper.
Add meat and chow until hot.
Serve immediately.

Q: What is the Best Mongolian Lamb Recipe?
I have been searching the recipe’s online and on this site and have not been satisfied with the end product. The sauce never tastes like it does in the restaurants.
Can anyone please send me something that tastes authentic?
Would really appreciate your help

A: Try one of these web site they might help what you’re looking for
good luck

Q: Does anyone have a traditional recipe for Mongolian Beef?
I have looked everywhere for a trustworthy recipe that is a heavy dark sauce, a tad sweet but very beefy, and I am looking for the variety that includes onion (thinly sliced) and grn pepper (also thin). So far my search has proven futile. Hopefully someone has had some good beef from a chinese place in chgo too!

A: ingredients

* 2 teaspoons vegetable oil
* 1/2 teaspoon ginger, minced
* 1 tablespoon garlic, chopped
* 1/2 cup soy sauce
* 1/2 cup water
* 3/4 cup dark brown sugar
* vegetable oil, for frying (about 1 cup)
* 1 lb flank steak
* 1/4 cup cornstarch
* 2 large green onions

Directions

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don’t get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4″ thick bite-size slices.
7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
9. Let the beef sit for about 10 minutes so that the cornstarch sticks.
10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
11. Heat the oil over medium heat until it’s nice and hot, but not smoking.
12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
13. You don’t need a thorough cooking here since the beef is going to go back on the heat later.
14. Stir the meat around a little so that it cooks evenly.
15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
16. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
17. Add the sauce, cook for one minute while stirring, then add all the green onions.
18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
19. Leave the excess sauce behind in the pan.

Q: Does anyone have a good recipe for Mongolian Bar-B-Que?
Thank you all !

A: Sorry, I don’t have an answer for this one. But, I’m with you on the search. I have tried SOOO MANY recipes for Mongolian BBQ and none of them taste even close. At the restaurants they have this wonderful smokey kind of taste that I can’t seem to match with any sauce. I did recently see a recipe that uses Mushroom Soy Sauce, so maybe that will work. GOOD LUCK!

Q: PF Chang – is the mongolian beef the same as the pepper steak bowl?
I’ve never had their mongolian beef, but I have had the pepper steak with rice lunch bowl. I’ve looked up the recipe for the mongolian beef and it seems to be pretty similar to chinese pepper steak recipe. Are they pretty much the same? Whats the difference?

A: PF Chang is to Chinese food what McDonalds is to fine dining.

Q: What is a good Mongolian Beef recipe.?
One that is both spicy and sweet.

A: Mongolian Beef

1 lb sirloin steaks, trimmed,sliced thin
2 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 tablespoons peanut oil or sesame oil or vegetable oil
2 teaspoons sugar
1/2 teaspoon salt
2 dashes white pepper
1 tablespoon peanuts or sesame oil or vegetable oil
4 cloves garlic, minced
2 teaspoons ground ginger
1 (8 ounce) can sliced water chestnuts, drained
6 green onions, sliced lengthwise
3 tablespoons soy sauce

Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
Add remaining ingredients, including meat mixture.
Stir fry for 5-10 minutes, or until meat is cooked through.

Q: Good recipe for Mongolian Pork?
I want a recipe for Mongolian Pork that tastes sweet like the recipe the Chinese resturant has. Any help is appreciated!! Thanks!!

A: Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry wine vinegar
1 1/2 tablespoons rice vinegar
1 green onion, white and two thirds of green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons lee kum kee black bean chili sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon fresh ground white pepper

Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1 inch thickness, being careful not to hit bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
Remove from marinade and place the chops on a pre-heated grill. Grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side, to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is done when it registers 139*F on an instant read thermometer.

Q: I would like to know the base sauce recipe for Chinese Mongolian beef?
At the moment i believe it is a combination of hoisin sauce, oyster sauce, ground bean sauce and chilli sauce. Does anything think this sounds right?

A: I have a really good recipe for it…let me see if I can find it for you BRB
I do know it has the hoisin and oyster sauce….

this is the recipe I used

Ingredients

* 1/4 cup chicken stock
* 1 1/2 tablespoons cornstarch
* 3 tablespoons hot chili oil
* 2 tablespoons hoisin sauce
* 1 tablespoon oyster sauce
* 1 tablespoon dry sherry
* 2 teaspoons sugar
* 2 teaspoons soy sauce
* 2 teaspoons crushed red pepper flakes
* 1 pound flank steak, thinly sliced (see Cook’s Note)
*
* 2 tablespoons peanut oil
* 2 tablespoons chopped garlic
* 1 bunch Swiss chard – rinsed, stems removed and cut into 1/2 inch slices
* 2 green onions, cut into thin slivers about 2 inches long
* 1 teaspoon salt
* 1/4 teaspoon black pepper

Directions

1. Whisk the chicken stock and cornstarch in a freezer safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes.
2. Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
3. Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

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