I love me some Mongolian barbeque! I love it even more if I have leftovers for lunch the next day. So I’ve created a technique for maximizing the amount of food I get when I get Mongolian barbeque as takeout. By the way, this only works if you’re paying a set price like they have at G.K. Mongolian BBQ. I’ve gone other places where you pay by the ounce or the pound and this won’t help you in that case.

Frank Lloyd Wright would be proud as you have to tap into your architectural skills to make this happen. First, get your noodles and fill your bowl about half up before you add your meat. The noodles act as a base for building your walls. Arrange the noodles so that the high point of your noodle mound is in the middle. Then, as pictured above, line your meat up lengthwise from top to bottom so that the frozen slices of meat extend over the top of the bowl. In the photo above it doesn’t quite look that way but the chicken tray was down to smaller pieces and this works better when there is still large pieces to choose from. You want the meat to extend high enough to make the bowl (as you construct it) to be about 50% higher than it is. The fact that the slices fan out a bit instead of sitting perfectly straight up not only increases the height of your bowl but it increases the diameter too. You should be able to get almost twice as much noodles, meat and vegetables as you would otherwise. Also make sure to put the smaller veggies (like green onions and corn) in first so they sink down through the nooks and crannies and don’t take up room on top. The when you’re done you can add more noodles as they’ll stay put and not fall off like some vegetables will.

You’re welcome!