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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
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  • 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