This Mongolian platter is a shareable dinner of sweet-savory, ginger-garlic beef served with jasmine rice and crisp-tender vegetables. It takes inspiration from Mongolian-style grill platters and American Chinese Mongolian beef; it is a flexible, platter-style recipe rather than a claim to one traditional Mongolian dish.
Ingredients
- 1½ cups (285 g) jasmine rice
- 2¼ cups (530 ml) water, for the rice
- ¼ teaspoon (1.5 g) fine salt, for the rice
- 1¼ pounds (570 g) flank steak, about 1 inch (2.5 cm) thick
- ¼ teaspoon (0.5 g) black pepper
- 1 tablespoon (15 ml) neutral cooking oil, divided
- 3 cups (270 g) broccoli florets, cut into bite-size pieces
- 1 medium red bell pepper (about 150 g), thinly sliced
- 1 cup (110 g) carrot, thinly sliced on the diagonal
- ⅓ cup (80 ml) regular or reduced-sodium soy sauce
- ¼ cup (60 ml) water, for the sauce
- ⅓ cup (70 g) packed light brown sugar
- 1 tablespoon (15 ml) unseasoned rice vinegar
- 1 tablespoon (6 g) finely grated fresh ginger
- 3 garlic cloves (about 9 g), finely minced
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water, to mix with the cornstarch
- 1 teaspoon (5 ml) toasted sesame oil
- ¼ teaspoon (0.5 g) red pepper flakes, optional
- 4 scallions (about 60 g), thinly sliced, divided between cooking and serving
- 1 tablespoon (9 g) sesame seeds, for serving
Instructions
- Prepare the ingredients. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Cut the broccoli, pepper, carrot, and scallions, keeping a little of the scallion greens aside for the finish. Pat the steak dry with paper towels and season both sides with black pepper. Let it stand at room temperature while you organize the other ingredients, but do not leave raw meat out for more than 2 hours.
- Cook the rice. Put the rinsed rice, 2¼ cups (530 ml) water, and ¼ teaspoon (1.5 g) salt in a medium saucepan. Bring to a boil over medium-high heat. Stir once, cover, and reduce the heat to low. Simmer gently for 14 minutes, or until the water is absorbed and the grains are tender. Remove the pan from the heat and leave it covered for 8 minutes. Fluff with a fork and keep covered while you finish the platter.
- Mix the sauce. In a small bowl, stir together the soy sauce, ¼ cup (60 ml) water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes if using. In another small cup, stir the cornstarch with 2 tablespoons (30 ml) cold water until smooth. Keep this slurry separate for now; it thickens the sauce when added to the hot pan.
- Sear the steak. Heat a large, heavy skillet over medium-high heat until hot. Add 2 teaspoons (10 ml) of the neutral oil and swirl to coat. Lay in the steak and cook for about 4 minutes on the first side, then turn and cook for about 4 minutes on the second side. The exact time depends on thickness and the pan, so check the thickest part with an instant-read thermometer. The USDA FSIS safe minimum for a whole cut of beef is 145°F (63°C), followed by a 3-minute rest. If needed, continue cooking in short increments until it reaches that temperature. Transfer the steak to a clean cutting board and rest it for 3 minutes before slicing thinly across the grain.
- Cook the vegetables. While the steak rests, heat the remaining 1 teaspoon (5 ml) neutral oil in the skillet over medium-high heat. Add the broccoli, carrot, bell pepper, and about half of the sliced scallions. Stir-fry for 5 to 6 minutes, tossing often. The vegetables should be brightly colored and tender-crisp; if the pan is dry before the broccoli softens, add 1 tablespoon (15 ml) water and cover for 1 minute, then uncover and let the water evaporate.
- Thicken the sauce and finish the beef. Push the vegetables to the edges of the skillet or transfer them briefly to a plate. Pour in the soy mixture and bring it to a lively simmer, stirring to dissolve the sugar. Stir the cornstarch slurry again, then pour it in gradually while whisking or stirring. Simmer for 1 to 2 minutes, until glossy and thick enough to cling to a spoon. Add the sliced steak and any juices from the cutting board, then toss just long enough to coat and warm the beef. Avoid prolonged boiling, which can make the steak tougher.
- Assemble the platter. Spoon the rice onto a large serving platter or divide it among four bowls. Arrange the sauced beef and vegetables beside or over the rice. Finish with the reserved scallion greens and sesame seeds. Serve promptly, with any extra sauce from the skillet spooned over the rice.
Tips
- Slice across the grain. Look for the long muscle fibers in the flank steak and cut across them, not along them. This shortens the fibers and makes each bite easier to chew. A sharp knife and a brief rest after cooking help you make neat, even slices.
- Keep the pan hot without crowding it. A crowded skillet releases moisture and steams the vegetables instead of giving them a quick stir-fry. If your pan is smaller than 12 inches (30 cm), cook the vegetables in two batches and return them to the pan for the sauce.
- Adjust salt and sweetness thoughtfully. Reduced-sodium soy sauce gives you more control, but it still contributes salt. If using regular soy sauce, taste the finished sauce before adding anything extra. For a less sweet platter, reduce the brown sugar to ¼ cup (about 53 g); the sauce will be thinner in flavor and less caramel-like, but it will still coat the beef.
- Use substitutes that fit the dish. Sirloin or skirt steak can replace flank steak; cook to the same safe temperature and slice across the grain. Tamari can replace soy sauce, and gluten-free tamari plus certified gluten-free cornstarch makes a gluten-free version. If rice vinegar is unavailable, use mild white vinegar in the same amount; its sharper acidity makes the sauce a little less rounded.
Serving Suggestions
Serve this as a shared centerpiece with the rice and vegetables arranged around the beef, or build individual bowls for easier portions. For a platter that stays attractive as people serve themselves, keep the rice in one section, vegetables in another, and beef on top of a small pool of sauce rather than covering every component. Set out extra scallions, sesame seeds, and red pepper flakes so diners can choose their own finish.
A simple side of sliced cucumber, lightly dressed cabbage, or steamed edamame brings a cool or fresh contrast to the rich sauce. If you want a larger meal, add a bowl of clear soup or a second vegetable side. The recipe already includes rice and vegetables, so extra starch is optional; if you do serve noodles, keep them plain or lightly dressed so the sweet soy sauce does not overwhelm the meal.
Variations
Make it hotter: Increase the red pepper flakes to ½ teaspoon (1 g), or offer chili crisp at the table. Chili crisp adds both heat and oil, so start with a small amount rather than stirring a large spoonful into the whole pan. Fresh sliced chili is another option if you want a sharper, more direct heat.
Change the vegetables: Snap peas, mushrooms, bok choy, green beans, or thinly sliced cabbage all work. Keep the total amount close to the listed quantity so the skillet does not become crowded. Add dense vegetables such as green beans first, and quick-cooking greens near the end. Frozen broccoli can be used after thawing and draining it well, though it will be softer than fresh.
Use chicken or tofu: For boneless, skinless chicken breast, cut it into even strips and cook until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry. For extra-firm tofu, press it, cube it, and brown it in the skillet before cooking the vegetables; tofu does not need a meat temperature, but heat it through and coat it with sauce. The tofu version is gentler in flavor, so a little extra ginger or chili can help it stand up to the sauce.
Make the platter more like a grill bowl: Put rice in individual bowls and let everyone choose from the beef, vegetables, scallions, and sauce. You can also substitute brown rice, but it usually needs more water and a longer cooking time, so follow the package directions rather than using the jasmine rice timing here. Quinoa works as a different base, although its nutty flavor changes the character of the meal.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing them into shallow, covered containers so they cool promptly. Keep the rice, beef, and vegetables together or separately; separate components make it easier to reheat rice without overcooking the steak. Properly refrigerated leftovers are best used within 3 to 4 days. Do not leave the platter at room temperature for longer than 2 hours, or 1 hour if the surrounding temperature is above 90°F (32°C).
For the best texture, reheat a serving in a covered skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) water. Stir gently and heat until the center reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover the food loosely, heat in short intervals, and stir halfway through so there are no cool spots. The beef may become firmer after reheating, so avoid repeatedly warming the whole batch. Freeze portions in airtight containers for up to 2 to 3 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is Mongolian beef actually from Mongolia?
This platter draws on Mongolian-style beef and Mongolian grill restaurant cooking, but the sweet soy-based beef commonly called Mongolian beef is generally associated with American Chinese restaurant cuisine, not a single traditional Mongolian home-cooking recipe. “Mongolian platter” is used in different ways, so this version is best understood as a practical, inspired dinner with beef, rice, vegetables, and sauce.
Can I make the sauce ahead?
Yes. Mix the soy sauce, water, sugar, vinegar, ginger, garlic, sesame oil, and optional pepper flakes up to 2 days ahead and refrigerate in a covered container. Stir before using because the sugar can settle. Mix the cornstarch with cold water just before adding it to the hot sauce; a slurry left sitting can separate and should be stirred again.
How do I keep the beef tender?
Use a reasonably tender steak, avoid cooking it far beyond the required safe temperature, let it rest, and slice thinly across the grain. The sauce should be brought to a simmer and thickened before the sliced steak goes back into the pan. Toss only briefly to warm and coat the meat rather than simmering it for several minutes.
Can I prepare this without a wok?
Yes. A wide, heavy skillet works well and is easier to use on most home stovetops. Heat it thoroughly, cook the vegetables in batches if necessary, and avoid adding wet vegetables straight from washing; excess surface water makes browning harder. A wok is convenient, but it is not required for this recipe.
Can I make it gluten-free?
Use gluten-free tamari in place of soy sauce and check that the cornstarch and any additional toppings are labeled gluten-free. Most plain rice, fresh vegetables, and unseasoned meat are naturally gluten-free, but packaged ingredients and sauces can vary. The flavor will be close, although tamari can taste a little deeper or less sharp than the soy sauce used here.
Can I cook the steak in advance?
You can cook and slice it earlier the same day, then refrigerate it promptly in a covered container. When serving, make the sauce and vegetables fresh, then add the cold steak only long enough to warm through, checking that leftovers are reheated to 165°F (74°C). For the juiciest texture, cook the steak shortly before assembling the platter.
Related
- Mongolian Chicken Recipe: A Lighter Weeknight Favorite
- Mongolian Vegetable Stir-Fry with Savory Brown Sauce
- 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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