Go Back
Aldrick winters

Mongolian BBQ Recipe (Home-Style Stir Fry Bowl)

A savory, smoky stir-fry loaded with thinly sliced meats and crisp vegetables tossed in a sweet-salty soy-based sauce. This homemade Mongolian BBQ delivers bold umami flavor with tender protein and crunchy veggies in every bite. Perfect for quick weeknight dinners or customizable family meals.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dishes
Cuisine: Asian Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams beef (thinly sliced flank or sirloin)
  • 200 grams chicken breast (thinly sliced, optional or substitute beef)
  • 2 cups cabbage (shredded)
  • 1 medium carrot (julienned)
  • 1 medium onion (sliced)
  • 1 cup bell peppers (sliced mixed colors)
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce (optional for deeper flavor)
  • 3 cloves garlic (minced)
  • 1 teaspoon ginger (fresh grated)
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 teaspoon black pepper
  • 1 teaspoon cornstarch (optional, for tender coating on meat)

Equipment

  • Wok or large skillet / griddle
  • Sharp chef’s knife
  • Mixing bowls

Method
 

  1. Slice all meats and vegetables into thin, even strips so they cook quickly and evenly.
  2. In a bowl, mix beef and chicken with soy sauce, cornstarch, and half the garlic for 10 minutes.
  3. Heat a wok or large skillet on high heat and add vegetable oil until shimmering.
  4. Stir-fry the marinated meat in batches until browned and just cooked, then remove and set aside.
  5. Add onions, carrots, and bell peppers to the hot pan and cook until slightly softened but still crisp.
  6. Toss in cabbage, remaining garlic, and ginger, stirring quickly to release aroma and maintain crunch.
  7. Return cooked meat to the pan and pour in soy sauce, hoisin sauce, and oyster sauce.
  8. Stir everything together for 2–3 minutes until well coated and glossy, then finish with sesame oil and black pepper.

Notes

Use very high heat for authentic Mongolian BBQ-style sear and smoky flavor.
You can swap proteins with lamb or tofu for variation.
Do not overcook vegetables—keep them slightly crisp for best texture contrast.