Grill up a bowl of our sweet and savory Mongolian BBQ. Juicy sliced beef, crisp veggies and tender rice noodles are stir-fried with Asian BBQ sauce to create a perfectly-balanced bowl topped with lime, sesame seeds and fresh cilantro.
As craveable as it is customizable, trade sliced pork for sliced beef, swap your sauce and throw in some new veggies to create a deliciously new and personalized stir-fry flavor.
We made this recipe on our reliable 4-Burner Gas Griddle.
For the stir fry
- 1 whole red pepper, chopped
- 1 cup chopped celery
- 1/2 cup chopped leek
- 1 cup chopped carrots
- 1 cup chopped Vidalia onion
- 1 cup chopped broccoli
- 1 pound beef, sliced
- 1/2 cup Asian BBQ sauce
- 2 tablespoons BBQ seasoning
- 1 tablespoon minced garlic
- 4 ounces brown rice noodles, cooked
- > olive oil, to taste
- > juice of 1 lime
- 2 tablespoons chopped cilantro
- 1 tablespoon sesame seeds
In a large bowl, combine bell pepper, celery, leek, carrots, onion and broccoli.
Slice meat into thin, 1/4-inch wide strips and add to the mixture.
Add BBQ seasoning and Asian BBQ sauce. Toss until veggies and meat are evenly coated. Cover and set aside to marinate for 1 to 2 hours.
Preheat griddle to 400°F.
While the griddle is heating, fill a medium-sized saucepan with water and bring to a rolling boil. Turn off the heat and add rice noodles to the saucepan, completely immersing them in the hot water. Stir noodles briefly to separate and let them sit for 6 to 10 minutes until they are tender but chewy; then drain.
Add olive oil to the cooking surface and distribute evenly using a griddle spatula.
Pour marinated veggies and meat onto the griddle and cook for about 5 minutes.
Place rice noodles in a large bowl and top with meat and veggies.
Squeeze lime halves over the dish and garnish with sesame seeds and cilantro.
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