Mongolian Beef Stir-fry with Rice
Mongolian Beef Stir-fry with Rice
Ingredients
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon cornstarch
For the Stir-fry and Serving
- 3 tablespoons vegetable oil, divided
- 1/2 yellow onion, sliced
- 4 green onions, chopped, white and green parts separated
- 2 cups white rice, uncooked
- 4 cups water, for rice
Instructions
- 1
Prepare the rice: Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min
- 2
Marinate the beef: In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 3
Prepare the sauce: In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup water, 1/4 cup packed brown sugar, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1/2 teaspoon red pepper flakes, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 4
Cook the beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
⏱️ 8 min - 5
Sauté the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced yellow onion and the white parts of the chopped green onions. Sauté for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min
- 6
Combine and simmer: Pour the prepared sauce into the skillet with the onions. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. The cornstarch in the sauce will help it thicken.
⏱️ 2 min
- 7
Finish the stir-fry: Return the cooked beef to the skillet with the thickened sauce. Toss to coat the beef evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 8
Serve: Garnish the Mongolian beef with the green parts of the chopped green onions. Serve immediately over the prepared white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mongolian Beef Stir-fry with Rice
For the Beef
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon cornstarch
For the Stir-fry and Serving
- 3 tablespoons vegetable oil, divided
- 1/2 yellow onion, sliced
- 4 green onions, chopped, white and green parts separated
- 2 cups white rice, uncooked
- 4 cups water, for rice
Instructions
- 1
Prepare the rice: Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 30 min - 2
Marinate the beef: In a medium bowl, combine the thinly sliced flank steak with 2 tablespoons cornstarch, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Toss to coat evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 3
Prepare the sauce: In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup water, 1/4 cup packed brown sugar, 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1/2 teaspoon red pepper flakes, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 4
Cook the beef: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until browned and cooked through. Remove the beef from the skillet and set aside.
⏱️ 8 min - 5
Sauté the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced yellow onion and the white parts of the chopped green onions. Sauté for 2-3 minutes until slightly softened and fragrant.
⏱️ 3 min - 6
Combine and simmer: Pour the prepared sauce into the skillet with the onions. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. The cornstarch in the sauce will help it thicken.
⏱️ 2 min - 7
Finish the stir-fry: Return the cooked beef to the skillet with the thickened sauce. Toss to coat the beef evenly. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 8
Serve: Garnish the Mongolian beef with the green parts of the chopped green onions. Serve immediately over the prepared white rice.
⏱️ 5 min