Mongolian Beef on the Green Mountain Grill! We had been in the mood for some good Mongolian Beef. A spicy sweet Asian dish that you can take in any direction you like from no heat to Extra Spicy HOT. There is no “One” way to make it. We had a nice flank steak that we did on Dad’s old griddle which helped make it tender and delicious.

Most times Mongolian Beef is done in a “Wok” but I enjoy any chance I get to use my griddle. If you don’t have a griddle don’t worry, it will still be an awesome on your grill grates or in a cast iron skillet. It can be served over rice or noodles or just in a bowl with lots of savory sauce.

Note: A little history on my griddle. From my research I find that it is over 100 years old, no brand name. I found it at a yard sale. (40 something years ago.) I used it for years for camp cooking. Once camping with my folks my Dad spotted it and it ended up in the back of his truck when Mom and Dad left for home. (Unknown to me) To make a long story short my Dad and I “stole” that griddle back and forth from each other over the next 20 years. I can’t see this griddle without thinking about all the shenanigans and stories about how that griddle would disappear and then reappear like magic…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns, and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Backyard BBQ
A Wood Pellet Grill Recipe 

Prep Time: Overnight Marinate
Cook Time: 20 minutes @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s  Gourmet Blend BBQ Pellets

Ingredients: Mongolian Beef

• 1 flank steak (this was 2 pounds)
• 1.5 cups dark brown sugar
• 1 cup water
• 1 cup soy sauce, we like low sodium
• ¼ cup corn starch
• 2 TBSP smoked minced garlic, (see recipe)
• 1 tsp Chef of the Future Orange Ginger Pepper Seasoning
• 2 tsp Asian chili sauce
• 1 red sweet pepper, sliced
• Broccoli florets, to taste
• Green onion, cut into 2-inch pieces, to taste
• Sesame seeds, to taste
• Vegetable oil

Backyard BBQ
A Wood Pellet Grill Recipe 

Cooking Directions:  Mongolian Beef

Mix the sugar, soy sauce, water, garlic, chili sauce and the Chef of the Future seasoning into a sauce pot and simmer until blended. Let cool. Reserving half, place remaining marinade into a bag and marinate overnight.

Place your griddle with a splash of oil onto the GMG and preheat it to 400* (205c).

When the oil is hot sauté the sliced peppers until soft and slightly charred. Remove them and set aside.

Add the steak onto the hot griddle, we did 10 minutes per side.

Remove steak when you have an internal temperature around 120* (40c) on the “Thick” end.

Let it rest for 5 minutes before slicing. You want to slice it “across” the grain into thin slices.

As the meat is resting put the marinade into a saucepan and bring to a low boil. Adding in the corn starch, broccoli, and red peppers. Simmer until the sauce thickens to your taste.

NOTE: I grilled the red peppers in big slices so they were easy to handle, I then cut them into 1-to-2-inch pieces to go into the sauce.

Place the sliced meat into a large bowl and mix with the sauce.

To serve garnish with the green onion and sesame seeds in a bowl or over rice.

When the meat reaches an internal temperature around 120* (40c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

 

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They are “How To BBQ Picture Books

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