This dish is a little sentimental for me. You see, when Ryan and I had our first date a little over a decade ago, we went to a Mongolian BBQ. If you’ve never been, its an all you can eat restaurant concept where you pick and choose your meat and veggies and then they cook it on a big grill in front of you. Now most 15 year old girls would be horrified for this to be their first date. I mean all the slurping of pasta, the aroma of garlic, peppers and onions and the high probability that after the date you would smell like you spent a couple days there, would probably have a few girls begging to be taken somewhere to get a salad. But not me, I was actually quite thrilled.
I had been to a Mongolian grill before so I knew just what to expect. There were various kinds of meat, fish, veggies and sauces spread out before me. The success of my meal was at my finger tips. And I did not hold back, I piled on the chicken, the veggies, the sauce and tons of garlic. Hey my date was eating it too and we all know that two garlic breaths cancel each other out, right?
After our first date, the restaurant quickly became “our place”. The dynamic cook who would toss plates and spin around at the grill even knew us and would talk to us every time we came in. Needless to say, it was kind of sad when we moved away and could no longer go. Sadder still, I was informed that it recently shut it’s doors. It was this news that inspired to give it a try at home.
I knew they used yakisoba noodles so I picked up some at the store along with my favorite veggies and meat. The trick here is to make sure your meat and veggies are thinly sliced. That way they cook up really quickly. I have found that if the chicken breast is slightly frozen it makes slicing it thin really easy. For the broccoli, small florets will do.
Remember the idea behind Mongolian BBQ is that you get to pick and chose what you want. These are the ingredients that Ryan and I would add to our stir fry. If you prefer other veggies or meat feel free to substitute.
I still have yet to master the turning and tossing plate part of the Mongolian grill experience, but at least I was able to bring the taste of it home. Enjoy!
This harissa aioli is quick, easy and good on just about anything!
Flanken Ribs marinated overnight in sweet chile sauce and then grilled to perfection.
Arugula pesto, ham and Blarney Castle cheese combine to make this grown up version of a ham and grilled cheese sandwich.
I know I talk about Sunday dinners a lot on this blog. I think it’s just because I always think of Sundays as a lazy day where you spend the time doing what you want, and in my case, that is making my family a down home, stick to your ribs comfort food meal. And […]
Succulent slow cooker carnitas tacos topped with a sweet and spicy grilled pineapple salsa.
A crisp refreshing Cabbage Salsa with cabbage, onion, tomato, cilantro, jalapeno and lime.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.