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Extra Spicy Mongolian BBQ
Created by: Howcan Team
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon sesame oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 4 green onions, chopped
- 4 cups cooked white rice
Instructions
- In a small bowl, mix together 1/2 cup soy sauce, 1/4 cup hoisin sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 3 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon red pepper flakes, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon sesame oil to create the extra spicy sauce.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
- Add the thinly sliced flank steak and stir-fry for 2-3 minutes until browned. Remove the steak from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet and stir-fry the onion, bell pepper, broccoli, and mushrooms for 3-4 minutes until they begin to soften.
- Return the cooked steak to the skillet and pour the extra spicy sauce over the meat and vegetables. Stir-fry for an additional 2-3 minutes until everything is well coated and heated through.
- Serve the extra spicy Mongolian BBQ over cooked white rice and garnish with chopped green onions. Enjoy the fiery flavors!
Mongolian BBQ, a stir-fry dish, originated in Taiwan, not Mongolia. The concept was inspired by the traditional Mongolian-style cooking, where meats and vegetables are grilled on a large, open surface. The dish gained popularity in the 1970s in the United States, where it was further developed with a variety of sauces and spices. Chefs at Mongolian BBQ restaurants showcase their skills by expertly grilling and stir-frying the ingredients on a large, flat griddle. The extra spicy sauce adds a fiery kick to the dish, enhancing the flavors of the meats and vegetables. Today, the best Mongolian BBQ can be found in Taiwan, where the dish originated. The key to a perfect Mongolian BBQ lies in the quality and freshness of the ingredients, as well as the skillful preparation by the chef. For those looking to recreate this dish at home, it's essential to marinate the meat in a flavorful sauce and use a hot griddle to achieve that signature smoky flavor.
35 min
4
450 calories
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