I developed this stir-fry to capture the bold, savory-sweet flavors of traditional Mongolian barbecue at home. The dish delivers tender proteins coated in a glossy, umami-rich sauce with vegetables that stay crisp-tender.
This method uses high heat and quick cooking to lock in flavors while keeping ingredients bright and fresh. The sauce balances sweet hoisin with salty soy and a touch of garlic for depth.
Customize with beef, chicken, shrimp or tofu—each absorbs the savory-sweet glaze beautifully. The result is a restaurant-quality meal ready in 20 minutes.
Serve over rice or noodles for a complete, satisfying dinner that’s as versatile as it is delicious.
Ingredients for Mongolian Barbecue
High-heat stir-fry ingredients deliver bold, savory-sweet flavors with customizable proteins and crisp vegetables.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 ½ lb | Thinly sliced against grain |
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Sliced into thin strips |
| Large Shrimp 🍤 | 1 lb | Peeled and deveined |
| Extra-Firm Tofu 🧈 | 14 oz | Pressed and cubed |
| Red Bell Pepper 🌶️ | 2 whole | Thinly sliced |
| Broccoli Florets 🥦 | 3 cups | Fresh or frozen, thawed |
| Carrots 🥕 | 2 whole | Julienned or thinly sliced |
| Green Onions 🧅 | 4 whole | Sliced, white and green parts separated |
| Hoisin Sauce 🍯 | ½ cup | For the signature sweetness |
| Soy Sauce 🫒 | ⅓ cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Fresh Ginger 🌿 | 1 tbsp | Grated or minced |
| Brown Sugar 🍚 | 2 tbsp | Light or dark |
| Rice Vinegar 💧 | 1 tbsp | Balances the sauce |
| Sesame Oil 🫒 | 1 tsp | Toasted for aroma |
The protein choice defines the dish. Flank steak offers classic beef richness, while chicken thighs stay juicy under high heat. For seafood, large shrimp cook in minutes. Tofu fans should opt for extra-firm—press it first to prevent sogginess. Source these from Whole Foods or Costco for consistent quality. Thin slicing is non-negotiable for even cooking and sauce absorption.
No flank steak? Sirloin or skirt steak work equally well. Swap chicken thighs for breasts if preferred (though they dry out faster). Scallops or cod can replace shrimp. Tofu haters can use tempeh or seitan. The hoisin sauce is key—Kikkoman or Lee Kum Kee are reliable. Low-sodium soy prevents oversalting, but regular works if you taste as you go.
Prep proteins and veggies separately—they cook at different rates. The sauce keeps for 1 week refrigerated or 3 months frozen. Leftovers reheat beautifully, though the veggies soften slightly. For best results, store components separately until ready to serve.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day when the flavors really sink in.
- One Pan Wonder: I can toss flank steak, shrimp, and bell peppers together with the sauce and let the pan do the work.
- Sweet & Savory: That mix of brown sugar, soy sauce, and garlic with the charred edges? Ridiculously good.
- Crowd Pleaser: Honestly, it’s the only dish where my meat-loving friends and veggie-only cousin both clean their plates.
Step-by-Step Instructions for Mongolian Barbecue
Master the technique for perfect stir-fried results with customizable proteins and vegetables.
Step 1: Prepare the Mongolian Sauce Base
In a medium bowl, whisk together the 0.5 cup Hoisin Sauce, 0.33 cup Soy Sauce, 2 tbsp Brown Sugar, and 1 tbsp Rice Vinegar until the sugar fully dissolves. This creates the signature sweet-savory foundation that defines this dish.
Add the 4 cloves minced Garlic Cloves and 1 tbsp Fresh Ginger to the sauce mixture. Stir thoroughly to distribute the aromatics evenly. The sauce should be smooth and glossy, ready to coat every ingredient beautifully.
Step 2: Prep and Marinate Your Protein Choices
Select your proteins from the 1.5 lb Flank Steak, 1.5 lb Boneless Chicken Thighs, 1 lb Large Shrimp, or 14 oz Extra-Firm Tofu. Slice the flank steak thinly against the grain, cut the chicken into thin strips, and peel the shrimp if not already prepared.
Place your chosen protein in a bowl and toss with 1 tsp Sesame Oil and 2 tablespoons of the prepared sauce. Let it marinate for 10-15 minutes while you prepare the vegetables. This step infuses the proteins with flavor and prevents dryness during cooking.
Step 3: Slice and Prepare All Vegetables
Thinly slice the 2 whole Red Bell Pepper into uniform strips. Julienne or thinly slice the 2 whole Carrots. Separate the white and green parts of the 4 whole Green Onions and slice them both. Ensure the 3 cups Broccoli Florets are uniform in size for even cooking.
Keep all vegetables separate until cooking to maintain texture control. This preparation ensures each component cooks perfectly in the high-heat stir-fry. The uniform cutting allows everything to cook quickly and evenly in the wok or large skillet.
Step 4: Stir-Fry in Batches for Optimal Texture
Heat a large wok or skillet over high heat until very hot. Add 1 tablespoon of neutral oil and swirl to coat. Working in batches, add your marinated protein and cook for 2-3 minutes until browned and cooked through. Remove and set aside.
In the same pan, add the vegetables starting with the hardest: carrots and broccoli first for 2 minutes, then add bell peppers and green onions for 1-2 minutes until all are tender-crisp. Return all proteins to the pan with the remaining sauce.
Step 5: Combine and Finish with Garnish
Pour any remaining sauce over the protein and vegetables. Stir-fry everything together for 1-2 minutes until everything is glossy and coated. The sauce should thicken slightly and cling to each piece.
Garnish with the green parts of the green onions. Serve immediately over steamed rice while hot. Each bite should deliver the perfect balance of sweet, savory, and umami flavors with a satisfying texture contrast between the tender proteins and crisp vegetables.
Pro Tips For Making Mongolian Barbecue
- Slice Against the Grain: Flank steak turns chewy if you don’t—cut it into thin strips against the grain, about ¼-inch thick, for tender bites that soak up the sauce.
- Press Your Tofu: Extra-firm tofu still holds too much water; wrap it in a towel, place a heavy pan on top for 15 minutes, then cube it for better browning and flavor absorption.
- Skip the Overcrowding: I learned this the hard way—cook proteins in batches so the wok stays hot; dumping everything in at once steams the food instead of searing it.
- Velvet the Chicken: Sounds weird, but it works: toss chicken thighs with 1 egg white and 1 tsp cornstarch before cooking—it keeps them absurdly tender, even with high heat.
Storing and Reheating mongolian barbecue
Refrigerator Storage
Let this dish cool for no more than 2 hours before storing. I use glass containers with tight lids to keep flavors fresh. It stays delicious in the fridge at 40°F or below for up to 3 days. 💡
Freezer Storage
For longer storage, freeze in airtight containers or heavy-duty freezer bags. It keeps well for up to 3 months without losing quality. I recommend portioning into meal-sized servings before freezing.
Stovetop Reheating
My preferred method is reheating in a skillet over medium heat. Add 2 tbsp water or broth to prevent drying, cover, and heat for 5-7 minutes. Stir occasionally for even warming.
Microwave Reheating
For quick meals, microwave single portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until 165°F. 🔥
Sauce Storage
Extra sauce keeps for 1 week refrigerated or 3 months frozen. I store mine in small mason jars for easy portioning. Thaw in the fridge overnight before using.
Texture Preservation
To maintain the best texture, store proteins and vegetables separately if possible. Reheat them together briefly to restore that restaurant-quality finish. The sauce will help revive any slight drying.
Nutrition Facts
Frequently Asked Questions
Can I use frozen vegetables for this dish?
Yes, but thaw and drain them first to prevent excess moisture. Frozen veggies work well, but fresh ones give the best texture.
How do I prevent the sauce from being too thick?
Add 1-2 tbsp water or broth while cooking to thin it out. The sauce thickens as it cooks, so adjust consistency as needed.
What’s the best oil for stir-frying?
Use a neutral oil with a high smoke point like peanut or vegetable oil. Avoid olive oil, as it can burn at high heat.
Can I make this dish gluten-free?
Yes! Substitute regular soy sauce with tamari and ensure hoisin sauce is gluten-free. Check labels carefully.
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