allrecipes.com just type in the word mongolian and it might have a few recipes. I cant guarantee it but its worth a shot.

INGREDIENTS (Nutrition)
1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak, cut into thin strips
3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch
1/2 teaspoon white sugar
1 teaspoon red pepper flakes
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2 inch pieces
DIRECTIONS
1.In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
2.In a medium bowl, mix together 1 tablespoon soy sauce, 1 tablespoon cornstarch, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
3.In a separate small bowl, mix together water, 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sugar, sesame seeds, and red pepper flakes; set aside.
4.Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.

===============================

Mongolian Barbecue

3 lb Boned Lamb Shoulder Chops OR
2 lb Boneless Beef, (Tenderest Cut The Butcher Has), Defatted
2 lg Green Peppers, Seeded And Cut Into 1/4-Inch Strips
3 c Cabbage, Shredded, Rinsed, And Dried
3 lg Carrots, Peeled And Shredded
2 lg Onions, Thinly Sliced
1/4 lb Bean Sprouts, Rinsed And Drained
Salad Or Peanut Oil
Garnishes
Boiled White Rice
Crisp Sesame Seed Buns, warmed
Middle Eastern Pita Breads
Thinly Sliced Crisp French Bread
Sauce
1 1/2 c Dark Soy Sauce
6 c Water
10 Crushed Black Peppercorns
4 Star Anise
4 lg Cloves Garlic, crushed
1 c Rice Wine Or Sherry
1 tb Sugar
2 ts Fresh Ginger Root, grated
3 c Scallions Or Leeks, Chopped and divided
3 c Chinese Parsley Or Cilantro, minced, divided
Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters.
SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution.)
TO ASSEMBLE:
To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest.

The website below is probably the number-one source for Mongolian recipes. Here's a one for Guriltai Shul (noodle soup):
Ingredients
150 g Vegetables Cut into small pieces
1 p Onion Cut in stripes
200 g Meat or Borts Cut meat in small pieces stripes.
Soak Borts at least 10 min in water (the longer the better).
300 g Tasalsan Guril Fried noodles
Water
Salt
Pepper Other spices at will.

Preparation
•Sauté the onion stripes in the pot with a little oil.
•Add the vegetables (slow cooking types first) and keep frying.
•Add the meat and fry it as well.
•Add salt, pepper, and other spices at will, and keep frying. The joint frying decides about the aroma of the soup.
•Add sufficient water, so that it will reach for the noodles as well, and heat up until it boils.
•Add the fried noodles, and boile everything for about 5 minutes.
•Season to taste.
•The finished soup can be refinde with curds, cream, or tomato purée (although the latter isn't common in the mongolian cuisine).