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19. Around The World in 80 BBQs - Mongolia

Posted in Recipes by Patrick McGranaghan on 19/03/2017

We're slightly bending the rules here this week with a stunning (but geographically ambiguous) dish: Mongolian Beef.

The origins of the dish are a little dubious - it supposedly originated in American-Chinese cuisine, rather than the Mongolian steppe- but its aroma and flavour are beyond dispute! Thin strips of delicious flank steak are marinated, floured and fried before being added to a super, salty, sticky sauce which compliments the crunchy beef.

It's pretty essential to have a Weber Gourmet Barbecue System Wok for this dish, both for the frying element and for creating the sauce, but so long as you have the GBS system, this dish can be cooked on either charcoal or gas. Allow plenty of time for the beef to marinade and suck up flavour and fry the beef in small batches to prevent crowding the wok and you can't go wrong!


Mongolian Beef

INGREDIENTS

  • 1kg flank steak
  • Five garlic cloves
  • 3 x thumb sized pieces of Ginger
  • Five red chillis
  • 400ml light soy sauce
  • 400ml chicken stock
  • 75g brown sugar
  • 500g cornflour (for dredging)
  • Dash dark soy sauce
  • Dash olive oil
  • Tablespoon cornflour
  • 100ml vegetable oil, for frying
  • Bunch spring onions
  • White rice, to serve

Recipe serves six.

EQUIPMENT

To produce this dish we've used the following:

  • Weber 57cm Charcoal BBQ
  • Gourmet BBQ system cooking grates
  • Weber GBS Wok
  • Weber Original Wok Tool Set
  • Large Drip Trays
  • Weber Chopping Boards

IN THE KITCHEN

  • Peel and finely chop the garlic and ginger.
  • Slice the chilli and spring onions.

  • Slice your steak into half inch strips, against the grain.
  • Marinate the beef with the dash soy sauce and dash olive oil. Mix well with a tablespoon of cornflour and leave for at least an hour.

AT THE BBQ

  • Set up your weber bbq for direct cooking with an extremely hot central section.
  • Fry the beef in batches until crispy. Remove to drain of oil.
  • Fry the ginger and chilli for two or three minutes.
  • Add the garlic and fry for a further four minutes.
  • Add the soy sauce and chicken stock and allow to simmer for five to seven minutes.
  • Thicken the sauce with a mixture of one tablespoon cornflour and one tablespoon water.
  • Return the beef to the wok and stir well, adding the spring onions at the last minute.

  • Serve immediately with white rice and extra chopped chilli!


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