Delicious mongolian beef with rice
Savor the rich flavors of our Delicious Beef with Rice recipe. Tender flank steak is coated in a delicious soy sauce and brown sugar glaze, served atop fluffy white rice. This easy-to-follow dish is perfect for a hearty dinner that brings restaurant-quality taste straight to your kitchen.
- 10 May 2025
- Cook time 30 min
- Prep time 15 min
- 8 Servings
- 10 Ingredients
Delicious Mongolian Beef with Rice is a savory and delicious Asian-inspired dish that combines tender flank steak with a rich and flavorful sauce. It's a perfect recipe for a dinner that will impress your family or friends. This dish pairs wonderfully with steamed white rice, making it a complete meal.
Ingredients:
Instructions:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
- In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until all the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
- Thinly slice the flank steak against the grain into bite-sized pieces. This helps ensure the meat stays tender.
- In a large bowl, toss the sliced beef with cornstarch, making sure each piece is evenly coated. Set aside.
- In a medium bowl, combine the soy sauce, brown sugar, minced garlic, and water. Mix until the brown sugar is completely dissolved. Set aside.
- In a large skillet or wok, heat 1/2 cup of vegetable oil over medium-high heat.
- Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Cook each batch for about 2-3 minutes, or until the beef is crispy and browned. Remove the beef from the skillet and set aside on a plate lined with paper towels to drain excess oil.
- Discard the used oil from the skillet and wipe it clean with a paper towel.
- In the same skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the prepared sauce to the skillet and bring it to a simmer, stirring occasionally.
- Once the sauce starts to thicken, add the cooked beef back into the skillet. Stir to coat the beef evenly with the sauce.
- Add the sliced green onions and cook for an additional 1-2 minutes, allowing the flavors to meld together.
- Serve the Mongolian beef hot over a bed of fluffy white rice. Garnish with extra green onions if desired.
Tips:
- Use a sharp knife to slice the flank steak thinly against the grain. This helps in making the beef more tender.
- Coating the steak with cornstarch prior to cooking gives it a crispy texture and helps the sauce stick better.
- Use high-quality soy sauce and brown sugar to ensure a rich and balanced flavor in your sauce.
- Don’t overcrowd the pan while cooking the beef; cook in batches if necessary to ensure even cooking and browning.
- Let the sauce simmer for a few minutes to thicken properly before combining with the beef.
- You can add some red pepper flakes or sliced green onions for a little extra kick and garnish.
Cooking Mongolian Beef with Rice at home is straightforward and offers an incredibly rewarding experience. With its tender beef and savory-sweet sauce, this dish is bound to be a hit at your dinner table. Follow these tips for a delightful meal, and you'll have a restaurant-quality dish right from your own kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 430kcal | 21% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 0.99g | 3% |
| Sugar 18g | 18% |
| Fat | |
| Fat 24g | 30% |
| Saturated 4.29g | 14% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 110mg | 21% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 11mg | 67% |
| Vitamin B6 0.82mg | 48% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 1.34ug | 56% |
| Vitamin C 0.61mg | 1% |
| Vitamin E 0.40mg | 3% |
| Vitamin K 1.45ug | 1% |
| Minerals | |
| Calcium, Ca 72mg | 6% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 4.18mg | 38% |
| Magnesium, Mg 63mg | 16% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 630mg | 18% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 2050mg | 137% |
| Zinc, Zn 5mg | 49% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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