Copycat Bali Hai Mongolian BBQ Recipe

I tried to create the perfect recipe for copying the Mongolian BBQ from Bali Hai. The flavor tastes like a very traditional sweet soy based sauce. The sauce is more runny than thick and I did it all in one pan instead of cooking eat vegetable separately like some places do. 

Serving size: 4

Ingredients:

Stir fry beef:

• 8 ounces of flank steak or filet (I used top sirloin for mine; you can use rib eye, or round too)
• 4 tablespoons corn starch (or as needed to cover beef)
• vegetable oil
• 1 teaspoon grated/minced ginger
• 2 teaspoon minced garlic 

For the sauce:

• 1/2 cup soy sauce
• 1/3 cup water
• 1 tsp rice wine vinegar (can sub with mirin or apple cider vinegar)
• 1/2 cup brown sugar (dark or light, doesn't matter)
• 1/2 tsp red pepper flakes (I used about 1 tsp and for slightly spicy)

My selection of vegetables:

• 1/4 of a cabbage, shredded
• 2 carrots cut into matchsticks
• 1 medium zucchini cut in half length-wise and into thin slices
• a couple bell peppers cut into thin strips
• 1 small yellow onion cut into thin strips
• 1 head of broccoli, trim the crowns off
• 1/4 cup green onion bottoms (white part)
• 1/4 cup green onion tops (green only)

You can add anything you want or sub whatever out.

Instructions:

Stir frying the beef:

1. Slice the beef very thin, approximately 1/4 to 3/8 inches thick. You can put the meat into the freezer for 30 min to make slicing it easier. If you want, place slices between sheets of plastic wrap and use a meat tenderizer to gently pound meat into uniform pieces. If using skirt steak, cut the meat diagonally to help make the meat more tender. 
2. Cover the beef pieces with corn starch. I put the pieces of cut beef into a bag with the corn starch and shook it, making sure to get between each one. Otherwise, you can put the cornstarch in a bowl and dip each piece, shaking the excess off. Let the cornstarch covered beef sit for 5 - 10 minutes so the corn starch sticks to the meat. 
3. At this stage, cut and prepare all the vegetables. Cut the carrots, zucchini, and broccoli. You can put these all in one bowl. Then cut the cabbage, put that into a bowl. Then cut onions and bell peppers and put that into another bowl. This will make stir frying easier when you add all the ingredients.
4. In a wok, heat oil on medium heat, covering the bottom and sides. You can also use a griddle or non stick skillet. Place beef in a single layer in the pan. Saute beef until just done, and the outside is just crisp. Remove meat from pan. You may need to do this a few pieces at a time. 
5. Once all the meat has been cooked and removed from the pa, add minced ginger and garlic. Saute the ginger and garlic for approx. 60 seconds. 

Mongolian Beef Sauce:

1. In a small bowl combine soy sauce, water, red pepper flakes, brown sugar, and rice wine vinegar. Stir well. Add the sauce to the pan and simmer sauce. Turn the heat to medium. Add carrots, broccoli, and zucchini. Cook for a few minutes until soft (about 5-7 minutes). Add the cabbage and cook until softened (1-2 minutes). Add the onion and bell peppers. Now, add the meat back. Let simmer until all cooked through (5-7 minutes). Add chopped green onion white portions only, and add half of the green onions. 
2. Add the other half of the green onions just before serving. 

Serve over rice or add cooked asian noodles to the stir fry when you add the meat.