Mongolian B.Q

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Mongolian B.Q to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Mongolian B.Q, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 1 Serving
• Ingredients
• 1 sl onions
• carrots grated
• waterchestnuts sliced
• green onions chopped
• Bean sprouts fresh
• mushrooms fresh
• bamboo shoots sliced
• celery sliced
• soy sauce lots
• sesame oil
• garlic salt water see notes
• beef sliced thin
• pork sliced thin
• chicken sliced thin
• white water see notes

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Cook bean sprouts and mushrooms in oil and butter

Step 2: Technique & Execution

For each person, each person takes what they want and fry in oil and soy sauce

Step 3: Technique & Execution

Get won tongs. fry along or fold over & stuff with meat and veggies

Step 4: Technique & Execution

Put 2 won tongs on top one after other filling then seal. fry or drop in soup NOTES : Garlic water: 1/3 cup garlic juice, 1/2 cup water and 2 teaspoons sugar

Step 5: Technique & Execution

Wine water: 4 parts red wine and 1 part water

Step 6: Technique & Execution

Contributor: Mike Price Mongolian Beef 6 Yield: 1 Servings Ingredients 1 lb thinly sliced beef 3 tb soy sauce divided 1 tb cornstarch 2 cloves garlic pressed 3/4 c water 2 1/2 ts cornstarch 1 ts sesame seed toasted 1/2 ts sugar 1/8 ts crushed red pepper (1/8 to 1/4) 2 tb vegetable oil divided 2 md carrots cut diagonally into thin 1 bn green onions cut into 2inch lengths, 1 hot cooked rice Instructions Cut beef across grain into long, thin slices