Mongolian Beef and Rice
I used to think that food I ordered in some restaurants was just too difficult to make at home. Now I know that is not true. And I can make many dishes for a fraction of the cost of what I would spend eating out with my family. We enjoy Mongolian Beef and Rice at a local restaurant. I came up with this recipe after doing a little experimenting. My family gives it a thumbs up. So get your chopsticks ready, here we go!
Flank steak is an affordable cut of beef and is used to make this delicious Mongolian Beef recipe. The beef is sliced thin and dusted with cornstarch to give it that crispy, caramelized texture. The rich sauce is made with garlic, ginger and soy sauce. It’s a delicious meal and it’s so easy to make!
When making stir fry dishes, it is important to have all of your ingredients prepared and ready. Since you are cooking in a hot wok, the beef and vegetables don’t take long to cook. The whole process takes just minutes. Once you begin cooking, it will go very quickly and is best to have everything cut and ready to go.
Mongolian Beef and Rice Recipe
What’s needed:
For the beef:
- 1/3 cup canola oil plus 2 tablespoons
- 1 1/3 pound flank steak (or top sirloin)
- 1/3 cup soy sauce
- 1/3 cup cornstarch
For the sauce:
- 2 teaspoons minced garlic
- 1/3 cup soy sauce
- 1/2 cup beef stock (or water)
- 3 tablespoons brown sugar
- 1/4 cup water and 2 tablespoons cornstarch to make a thickener
- 1 teaspoon grated ginger root (optional)
- 6 green onions, cut on the diagonal
How to make Mongolian Beef and Rice?
- Put soy sauce in one bowl and cornstarch in a separate bowl. Cut the beef across the grain into thin strips.
- Dip the beef in the soy sauce and then in the cornstarch, coating each piece.
- Heat the canola oil in a wok over high heat. Add the beef in a single layer and cook on one side for about two minutes. Turn and cook for another minute. The cornstarch coating helps to make the beef crispy.
- Remove the beef from the wok when cooked through. Place it on a plate lined with a paper towel. Continue this process until all beef is cooked. Add 2 more tablespoons of oil to the wok for the last batch of beef.
How to make the sauce?
- Now for the sauce…add the minced garlic to the wok and cook for one minute while stirring. Do not burn the garlic. Add the soy sauce, beef stock, grated ginger and brown sugar to the wok and continue to stir.
- Mix the water and cornstarch in a small bowl to make a thickener. Add it to the wok slowly. Stir and allow the sauce to thicken. It will take about one minute.
- Add the beef to the wok and sprinkle in the chopped green onions. Stir for about two minutes until the beef is coated and the onions are just heated through and wilted. Recipe makes 4 servings.
Serve the beef on a platter with some white rice. My family gobbled this up in no time flat. Hope you like this recipe and think to make it yourself next time you reach for the phone to order take out. This whole meal, including the salad and the rice, cost me less than $15.00 for all four servings.
We enjoy eating white rice with this meal, as it absorbs all the flavors in the savory sauce. It is also delicious with Cauliflower Fried Rice and Air Fryer Egg Rolls. They are great side dishes for this easy meal. A 30-minute meal never tasted so good!
For more easy 30-minute meals, try these tasty recipes:
- Pork Chops and Cabbage with Bacon
- Beef Shish Kabobs
- Balsamic Glazed Salmon
- Copycat Quesadilla Burgers
- Honey Orange Chicken
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Mongolian Beef and Rice
Ingredients
- 1/3 cup canola oil , plus 2 tablespoons
- 1.3 pounds flank steak, or top sirloin
- 1/3 cup soy sauce
- 1/3 cup cornstarch
For the sauce:
- 2 teaspoons garlic, minced
- 1/3 cup soy sauce
- 1/2 cup beef stock, or water
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch, added to 1/4 cup water
- 1 teaspoon ginger root, grated, optional
- 6 green onions, cut on the diagonal
Instructions
For the beef:
- Put soy sauce in one bowl and cornstarch in a separate bowl. Cut the beef across the grain into thin strips.
- Dip the beef in the soy sauce and then in the cornstarch, coating each piece.
- Heat the canola oil in a wok over high heat. Add the beef in a single layer and cook on one side for about two minutes. Turn and cook for another minute. The cornstarch coating helps to make the beef crispy.
- Remove the beef from the wok when cooked through. Place it on a plate lined with a paper towel. Continue this process until all beef is cooked. Add 2 more tablespoons of oil to the wok for the last batch of beef.
For the sauce:
- Add the minced garlic to the wok and cook for one minute while stirring. Do not burn the garlic. Add the soy sauce, beef stock, grated ginger and brown sugar to the wok and continue to stir.
- Mix the water and cornstarch in a small bowl to make a thickener. Add it to the wok slowly. Stir and allow the sauce to thicken. It will take about one minute.
- Add the beef to the wok and sprinkle in the chopped green onions. Stir for about two minutes until the beef is coated and the onions are just heated through and wilted. Serve the beef on a platter with some white rice. Recipe makes 4 servings.
Equipment
- 1 wok, or large skillet