Mongolian Beef on the Blackstone

Mongolian Beef on the Blackstone Griddle is a tasty and simple recipe you can easily make at home. Grilling this dish on a Blackstone Griddle gives you that perfect combination of tender beef and delicious sauce, just like your favorite restaurant version. You get to enjoy this flavorful meal without needing a ton of experience or fancy ingredients.

This recipe involves using soy sauce, ginger paste, garlic paste, and some common vegetables like bell peppers and spring onions. Cooking the beef to about 70-80% before adding it to the veggies and sauce ensures that every bite is packed with flavor. Plus, the high heat of the Blackstone Griddle locks in all the delicious juices.

The best part is how versatile this recipe is. You can customize the ingredients to suit your taste, making it every bit as good as you want it to be. Whether you are a seasoned cook or just starting out, this Mongolian Beef recipe on the Blackstone Griddle is a must-try for any home chef.

Key Ingredients and Substitutions

Making Mongolian Beef on a Blackstone griddle involves selecting key ingredients and understanding possible substitutions. You’ll need to know the primary components, how to craft the perfect sauce, and which alternative ingredients work best.

Primary Components

Beef is the star of this dish. Using flank steak will give you the best texture and flavor. You can also use sirloin or ribeye if you prefer a different cut.

Vegetables like green onions and dry red chilies add crucial flavor profiles. Garlic and ginger play a major role as well, so using fresh minced garlic and minced ginger will yield the best results.

For the base, soy sauce is essential. Using low sodium soy sauce helps manage saltiness. Adding sugar or brown sugar enhances the sweetness, balancing out the flavors.

Sauce Crafting

The sauce is a blend of several ingredients.

Start with soy sauce and add oyster sauce and hoisin sauce for depth. Combining cornstarch with water or chicken stock helps to thicken the sauce, making it rich and velvety.

Enhancing the sauce requires sliced green onions, sesame oil, and toasted sesame seeds. Adding red pepper flakes or dry red chilies gives it a spicy kick. Brown sugar or white sugar ensures the right amount of sweetness to counter the savory flavors.

Alternative Ingredients

There are various substitutions you can use without compromising the dish’s quality.

For the beef, tofu or chicken can replace flank steak if you’re looking for a non-beef alternative. Opt for tamari if someone is gluten-free, as it offers a similar taste to soy sauce.

Instead of sugar, try honey or agave syrup. Vegetable stock can serve as an alternative to chicken stock for vegetarians. And if you don’t have dry red chilies, crushed red pepper or fresh chili peppers can work just as well.

You can serve Mongolian Beef with white rice, brown rice, or noodles. Adding steamed fresh broccoli or other veggies like bell peppers can make the dish both nutritious and colorful.

Preparation and Cooking Instructions

Sizzling beef strips and green onions on the hot griddle, surrounded by a variety of sauces and seasonings

To make Mongolian Beef on your Blackstone griddle, you will need to prepare the beef correctly, create a flavorful sauce, and cook it to perfection. Garnishing and serving suggestions will elevate the dish before you indulge.

Preparing the Beef

Begin by selecting tender cuts of beef, such as flank or sirloin, from your local grocery store. Slice the beef thinly against the grain for the best texture.

In a bowl, mix 1 tablespoon of baking soda and 1 tablespoon of corn starch with 2 tablespoons of water. Add the beef slices to the mixture and coat evenly. This will help to tenderize the meat and ensure an even sear during cooking.

Let the beef marinate for at least 30 minutes. You can refrigerate it overnight for better flavor. This step will make the beef more succulent and delicious when stir-fried on the griddle.

Creating the Sauce

To create a mouthwatering sauce, mix together the following ingredients:

  • 1/2 cup soy sauce: Provides a savory base.
  • 1-2 tablespoons rice vinegar: Adds a tangy kick.
  • 2-3 tablespoons oyster sauce: Enhances the umami flavor.
  • 2 tablespoons hoisin sauce: Gives a hint of sweetness.
  • 1 teaspoon ginger paste: Adds warmth and complexity.
  • 1 teaspoon garlic paste: Boosts the savory notes.

Blend these ingredients well and set them aside. This sauce will thicken and coat the beef and vegetables beautifully when cooked.

Cooking on the Blackstone Griddle

Preheat your Blackstone griddle to high heat. Add a thin layer of oil to prevent sticking.

Cook the marinated beef slices first. Spread them out on the griddle and let them sear until they’re browned on the edges but still slightly pink inside. This usually takes about 2-3 minutes on each side. Remove the beef and set it aside.

Next, stir fry your vegetables. Common choices include sliced bell peppers and spring onions. Add the ginger and garlic paste to the veggies, cooking for about a minute until aromatic.

Pour half of your prepared sauce into the veggies and let it thicken. Return the beef to the griddle, mix with the veggies, and add the remaining sauce. Ensure everything is well-coated for a rich consistency.

Garnishing and Serving Suggestions

To finish, garnish your Mongolian Beef with chopped green onions and sesame seeds for added flavor and visual appeal.

Serve the dish over steamed rice or noodles to complement the saucy stir fry. This adds balance and makes for a complete meal.

Remember, good cooking doesn’t have to be difficult. With these clear steps, you’ll create a delicious, restaurant-quality meal at home.

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Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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