This Mongolian rice recipe pairs fluffy rice with tender strips of beef coated in a glossy, sweet-savory ginger and garlic sauce. It is an American-Chinese restaurant-style bowl rather than a traditional Mongolian dish, and it works because the rice balances the rich sauce while scallions and a little vinegar keep each bite lively.
The recipe is made from scratch on the stovetop, with the rice cooked in a covered pot and the beef finished in a skillet. The sauce has a gentle sweetness and can be adjusted to suit your taste, so you can make a satisfying weeknight meal without relying on a bottled stir-fry sauce.
Ingredients
- 1½ cups (285 g) long-grain white rice
- 2¼ cups (530 ml) water, for the rice
- ½ teaspoon (3 g) fine salt, for the rice
- 1 pound (450 g) flank steak, cut across the grain into strips about ½ inch (1.25 cm) thick
- 3 tablespoons (45 ml) neutral oil, such as canola or avocado oil, divided
- 1 medium yellow onion (about 150 g), thinly sliced
- 4 garlic cloves (about 12 g), finely chopped
- 1 tablespoon (6 g) finely grated fresh ginger
- ⅓ cup (80 ml) regular soy sauce
- ⅓ cup (67 g) packed light brown sugar
- ⅓ cup (80 ml) water, for the sauce
- 1 tablespoon (15 g) hoisin sauce
- 1 tablespoon (15 ml) unseasoned rice vinegar
- ¼ teaspoon (0.5 g) red pepper flakes, or less to taste
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) cold water, for the cornstarch slurry
- 4 green onions (about 60 g), thinly sliced, with white and green parts separated
- 1 teaspoon (3 g) toasted sesame seeds, optional
Instructions
- Prepare the ingredients. Rinse the rice in a fine-mesh strainer under cool water, moving the grains with your fingers, until the water runs mostly clear. Drain well. Slice the steak across the grain, and prepare the onion, garlic, ginger, and green onions. In a small bowl, stir together the soy sauce, brown sugar, ⅓ cup (80 ml) water, hoisin, rice vinegar, and red pepper flakes. In a second small bowl, whisk the cornstarch with 1 tablespoon (15 ml) cold water until smooth. Having the sauce and slurry ready makes the quick skillet finish easier.
- Cook the rice. Put the rinsed rice, 2¼ cups (530 ml) water, and salt in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, which usually takes about 5 minutes. Stir once, cover, and reduce the heat to low. Simmer gently for 15 minutes without lifting the lid. Remove the pan from the heat and leave it covered for 10 minutes; this resting time lets the grains finish steaming. Fluff with a fork just before serving.
- Brown the beef in batches. Pat the steak strips dry with paper towels so they sear instead of releasing too much moisture. Heat a large skillet over medium-high heat until hot, then add 1 tablespoon (15 ml) of the oil. Arrange half the beef in a single layer, leaving a little space between pieces. Cook for about 2 minutes per side, turning once, until browned. Transfer to a clean plate and repeat with another tablespoon (15 ml) of oil and the remaining beef. Avoid crowding the pan; if the strips overlap, they will steam and turn gray rather than develop a browned surface.
- Check the beef temperature and let it rest. Use a food thermometer to check the thickest beef strips. USDA FSIS guidance gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If a strip has not reached that temperature, return it to the hot skillet and check again. Keep the cooked beef on its plate while you prepare the vegetables and sauce.
- Soften the aromatics. Add the remaining 1 tablespoon (15 ml) oil to the skillet. Add the sliced onion and the white parts of the green onions; cook for about 2 minutes, stirring, until the onion begins to soften but still has a little bite. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant. Keep them moving so the garlic does not scorch.
- Thicken the sauce. Pour the soy sauce mixture into the skillet and bring it to a steady simmer, stirring to dissolve any sugar stuck to the pan. Whisk the cornstarch slurry again, then pour it in while stirring. Simmer for about 1 to 2 minutes, until the sauce looks glossy and lightly thickened. It should coat a spoon but still be loose enough to spread over the rice. If it becomes too thick, stir in water 1 tablespoon (15 ml) at a time.
- Finish and serve. Return the rested beef and any juices on the plate to the skillet. Toss gently for about 1 minute, just long enough to coat and warm the beef in the sauce. Spoon rice into four bowls and top with the beef mixture. Scatter over the green onion tops and sesame seeds, if using, and serve while hot.
Tips
- Slice against the grain. Look for the direction of the long muscle fibers in the steak and cut across them. Shortening those fibers makes each piece easier to chew. A brief 15- to 20-minute chill in the freezer can firm the steak enough to make thin, even slicing easier; if you do that, allow the extra time before you start cooking.
- Keep the pan uncrowded. Brown the beef in two batches even if it seems quicker to put it all in at once. A crowded skillet loses heat, and the meat releases moisture faster than it can evaporate. If your pan is small, make three batches and use a little oil for each one.
- Adjust the sauce deliberately. Soy sauce brands vary in saltiness, so taste the sauce before adding the beef and avoid adding extra salt until you have tasted the finished dish. For less sweetness, start with ¼ cup (50 g) brown sugar. For a more noticeable tang, add another teaspoon (5 ml) of rice vinegar at the end rather than increasing the amount of soy sauce.
- Make the rice texture work for you. Long-grain rice stays relatively separate and is easy to spoon under saucy beef. If you use jasmine rice, follow the package’s water guidance because it can need less water. Brown rice takes substantially longer to cook, so cook it according to its package directions while keeping the beef and sauce steps the same.
Serving Suggestions
Serve the beef over rice in shallow bowls so each portion gets both sauce and grains. A crisp vegetable on the side is a good contrast: try steamed broccoli, quickly sautéed snap peas, shredded cabbage, or cucumber dressed with a little rice vinegar. Keep the vegetable lightly seasoned because the sauce already brings a strong combination of salt, sweetness, and aromatics.
For a fuller dinner, add a simple bowl of miso soup or a small side of edamame. If you want the rice bowl to feel less rich, offer lime or extra rice vinegar at the table, along with sliced green onion. Chili oil or extra red pepper flakes can be served separately so diners can choose their own heat level. For a casual meal, set out the rice, beef, and toppings separately and let everyone assemble a bowl.
Variations
Use a different cut of beef. Sirloin or flat iron steak also works when sliced thinly across the grain. Flank steak is a convenient choice, but the key is to cut evenly and avoid cooking the strips for too long. For a less expensive option, use thinly sliced beef labeled for stir-frying; check its thickness and cook it in batches so it browns.
Make it gluten-free. Replace regular soy sauce with tamari that is labeled gluten-free, and check the hoisin label because some brands contain wheat. If you cannot find suitable hoisin, leave it out and add a little extra brown sugar and rice vinegar to taste. The result will be less rounded and aromatic, but the soy, ginger, and garlic still make a flavorful sauce.
Change the protein or add vegetables. Thinly sliced chicken breast can be used, but cook poultry to 165°F (74°C), checked with a food thermometer, before adding the sauce. For a plant-based bowl, use pressed tofu, browned separately, or add sliced mushrooms and bell pepper with the onion. These substitutions change the texture and flavor, so taste the sauce and adjust the vinegar or sugar as needed.
Choose your heat and sweetness. Leave out the red pepper flakes for a mild bowl, or increase them a little for more warmth. A small amount of chili crisp can also be added at the table. The brown sugar gives the sauce its familiar sweet-savory character; reducing it makes the dish less sweet, while replacing it with honey can make the sauce taste more floral and may cause it to brown more quickly.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. For easier reheating, store the rice and beef in separate airtight containers; the rice stays less saturated, and you can add just the amount of sauce you want. Refrigerated cooked rice and beef keep for 3 to 4 days. Let the food cool briefly before packing it, but do not leave it at room temperature for an extended period.
For longer storage, freeze the cooled beef and sauce separately from the rice in freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator. Rice can dry out in the freezer, so pack it tightly and add a spoonful of water before reheating. Discard leftovers that have been left out beyond the 2-hour limit rather than relying on smell to judge whether they are safe.
Reheat a single portion in a covered skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) of water, stirring until steaming hot. A microwave also works: cover the bowl loosely, heat in short intervals, and stir the rice and beef between intervals so the temperature is even. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Is Mongolian rice actually from Mongolia?
The name in this recipe refers to Mongolian beef, a sweet-savory beef dish associated with American-Chinese restaurant menus, served here over rice. It is not presented as a traditional Mongolian rice dish. Restaurant and home versions vary, and this recipe is one practical stovetop version.
Can I use leftover rice instead of cooking it fresh?
Yes. Use about 4½ cups (roughly 675 g) cooked rice for four servings, and skip the rice-cooking step. Reheat refrigerated rice until steaming hot, or warm it in a covered pan with a splash of water. If using leftover rice, make sure it was cooled and refrigerated promptly after its original cooking.
What can I use instead of flank steak?
Sirloin, flat iron, or another tender steak cut into thin strips can replace flank steak. Slice across the grain and cook in batches. Avoid very thick pieces, since they take longer to cook through and can become overdone on the outside before the center reaches a safe temperature.
Can I make the sauce ahead?
Yes. Mix the soy sauce, brown sugar, water, hoisin, rice vinegar, and pepper flakes up to 2 days ahead and refrigerate in a covered container. Stir it before using because the sugar may settle. Mix the cornstarch with cold water just before adding it to the hot skillet; a prepared slurry can separate while standing.
Why is my sauce runny or too thick?
A runny sauce may need another minute at a simmer or a little more cornstarch slurry. Mix ½ teaspoon (about 1.5 g) cornstarch with 1 teaspoon (5 ml) cold water, add it gradually, and simmer briefly. If the sauce is too thick, loosen it with water a tablespoon at a time. The sauce thickens further as it cools, so stop when it is glossy and coats the beef rather than turning sticky in the pan.
Can I prepare the whole dish in advance?
You can cook the rice and prepare the sauce ingredients ahead, but the beef is best browned and sauced shortly before serving so it stays tender. If you do cook the complete dish in advance, cool and refrigerate it promptly, then reheat it to 165°F (74°C). Add a little water during reheating to loosen the sauce and keep the rice from drying out.
Related
- Easy Mongolian Beef Recipe with a Quick, Glossy Sauce
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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