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A bowl of Mongolian beef over white rice.

Mongolian Beef Recipe

Course Dinner, lunch, Main Course
Cuisine American, Asian
Keyword beef and rice, Mongolian beef
Prep Time 15 minutes
Cook Time 10 minutes
Marination time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 714kcal
Author Victor


  • 2 lbs flank steak or beef tenderloin, flap meat/sirloin tip sliced across the grain into ¼” thin pieces
  • 1 1/3 cups Jasmine rice uncooked
  • 2 Tbsp peanut oil for frying; or any other cooking oil
  • 4 garlic cloves minced
  • 1 inch fresh ginger peeled and minced
  • 5 green onions cut on the diagonal into 1-inch pieces

For the marinade:

  • 2 Tbsp dark soy sauce
  • 4 Tbsp low sodium soy sauce
  • 2 Tbsp oyster sauce
  • 2 Tbsp Shaoxing rice wine or sherry
  • 4 tsp cornstarch
  • 2 tsp sesame oil
  • 4 tsp honey or white sugar
  • 1 tsp sea or kosher salt plus more to taste
  • ¼ tsp white pepper


  • Add all of the ingredients for the marinade to a medium bowl and whisk. Add the sliced beef and mix. Set aside and let marinate for about 15-20 minutes at room temperature.
  • Meanwhile, cook the 1 1/3 cups of jasmine rice. This will give you 4 cups of cooked rice.
  • Heat 2 tablespoons of oil in a wok or a large skillet over medium-high heat. Transfer the beef to the wok, squeezing the excess sauce out into the bowl and reserving it for later. Stir-fry the beef until just done about 4-5 minutes.
  • Add the garlic and ginger and continue cooking for another minute.
  • Add the remaining sauce and the green onions, and stir fry for another minute, until the liquid begins to bubble. Remove the wok from heat.
  • Serve immediately over jasmine rice.


Calories: 714kcal | Carbohydrates: 70g | Protein: 55g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 1650mg | Potassium: 927mg | Fiber: 1g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 5mg