Mangolian BBQ

Connie "Kiyu" Guerrero


Simply said, every single serving is its own creation, and you are the "Master Chef".

You are the artist, and your bowl is your canvas. All you need is a little imagination and a Mongolian size appetite and the result is dining bliss!

This is a great "Outdoor Cooking" for any "Special Occasion".

1. Easy Preparation
2. Great Presentation
3. Each guest grills his own
4. The party is lively, and everyone will be talking about how great the table is and the taste! D E L I C I O U S O!!!


★★★★★ 1 vote

A group
30 Min
10 Min



  • 1-3 lb
    chicken (thin slices)
  • 1-3 lb
    pork chops, boneless (thin slices)
  • 1-3 lb
    flank steak (thin slices)
  • 1 large
    bowl of bok choy (thin slices)
  • 1 large
    bowl of onions (sliced)
  • 1 large
    cup of garlic (chopped)
  • 1 medium
    carrots (thinly sliced)
  • 1 medium
    zuccini (thinly sliced)
  • 2 pkg
    chow nein noodles (dry)
  • 1 bottle
    bowl of green onions (1
  • 2 c
    shintake mushrooms (sliced)
  • 1 medium
    bowl broccoli (1
  • 1 medium
    bowl water chesnuts (sliced)
  • 1 medium
    bowl sugar peas
  • 2 pkg
    beans sprouts

  • ·
    salt and pepper shakers (condiments)
  • 1/4 c
    sugar and 2 cups water (separate bowl)
  • 2 c
    soy sauce (separate bowl)
  • 2 c
    sesame oil (separate bowl)
  • 1/2 c
    lemon juice, fresh and 2 cups water
  • 1/4 c
    fresh ginger grated and 2 cups water
  • 1/4 c
    fresh hot chili peppers and 2 cups water
  • 1 c
    chop chili peppers and 2 cups water
  • 1/2 c
    chop garlic and 2 cups water
  • 1 bottle
    cooking sherry or sake
  • 1 bottle
  • 1/2 c
    sesame seeds (optional)
  • 1/2 c
    chili oil
  • 1/2 c
    white rice venegar and 1 cup water

How to Make Mangolian BBQ


  1. Food cooking on a Mongolian barbecue griddle.Mongolian barbecue Is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle that is as large as 2.5 m in diameter and can cook at temperatures as high as 450 to 570 °F. The name seems to have stuck mainly because it is somewhat catchier than "Taiwanese teppanyaki."
  2. Typically, you choose from various ingredients from a buffet of thinly sliced raw meats (beef, pork, lamb, turkey, chicken, shrimp) and vegetables (cabbage, tofu, sliced onion, cilantro, , broccoli, and mushrooms) and assemble them in a large bowl or on a plate.
  3. Next, add (1-tbsp) each of your choice of spices and sauces, condiments over your meat and veggies. (Every plate will be different in taste depending on what condiments is added to your taste)
  4. These ingredients are given to the griddle operator who transfers them to one section of the hot griddle. Oil and sometimes water may be added to ease cooking, and the ingredients are stirred occasionally. (Each individual may have their desired portions cooked to their desired way...medium, medium well or well done)
  5. NOTE: Each person's bowl is cooked separately about 3-5 minutes each or to their desired cooking preference)
  6. This calls for an Iron Griddle, but I use a large hot iron flat griddle.
    Serve with hot rice.

Printable Recipe Card

About Mangolian BBQ

Course/Dish: Beef Pork
Other Tag: Quick & Easy

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