Mongolian meat Fried Rice is a flavorful dish that mixes the sweetness and spice of traditional Mongolian meat with the familiar texture and taste of fried rice. This fusion dish combines tender slices of marinated beef, crisp vegetables, and fluffy rice in a rich, umami-packed sauce. This recipe is ideal for a weeknight dinner or a weekend treat because it is filling, simple to prepare, and infinitely adaptable.
Ingredients:
For Mongolian beef:
1 pound (450 grams) flank steak, thinly sliced against the grain.
2 tablespoons cornstarch.
2 tablespoons soy sauce.
1 tablespoon hoisin sauce.
One tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil.
1 tablespoon minced garlic
1 teaspoon grated fresh ginger.
½ teaspoon black pepper
2 tablespoons vegetable oil (for frying).
For the fried rice:
3 cups cooked jasmine or long-grain rice (ideally day-old)
Two eggs, lightly beaten
1/2 cup chopped carrots.
½ cup peas
⅓ cup chopped scallions.
2 garlic cloves, minced
1 tiny, chopped onion
2 tablespoons soy sauce.
1 tablespoon oyster sauce.
1 tsp dark soy sauce (for coloring)
½ teaspoon sugar.
1 tablespoon sesame oil.
Garnish is optional.
Toasted sesame seeds.
Sliced green onions
Chili flakes or chili oil.
Step-by-step instructions.
Step 1: Prepare the beef.
The marinade and preparation of Mongolian meat are critical to its tenderness.
Cut the flank steak into thin strips against the grain. This helps to break down muscle fibers and keep the beef tender.
In a mixing bowl, whisk together the soy sauce, hoisin sauce, Shaoxing wine, sesame oil, chopped garlic, grated ginger, and black pepper.
Add the sliced beef to the bowl and thoroughly bathe it with the marinade.
Add cornstarch and mix until each piece of beef is lightly coated. Allow it to marinate for 20-30 minutes while you prepare the remaining ingredients.
Step two: Cook the beef.
Heat 2 tablespoons vegetable oil in a wok or big skillet over high heat.
Once the oil is heated and shimmering, arrange the marinated meat in a single layer. Do this in stages to prevent overpopulation.
Sear the beef for 1-2 minutes per side, or until it is caramelized and thoroughly cooked. Remove from the wok and set aside.
Step 3: Scramble the eggs.
Reduce the heat to medium-high and add a small amount of oil as needed.
Pour in the beaten eggs and scramble until just done. Remove from the wok and set aside.
Step 4: Stir fry the vegetables.
Add a little more oil to the pan. Sauté the onion and garlic until aromatic, about 1 minute.
Stir-fry the carrots and peas for another 2-3 minutes, or until tender and crisp.
Add the chopped scallions and sauté briefly.
Step 5: Combine Fried rice.
Turn the heat up high and add the cold, cooked rice to the wok. Use the back of a spatula to break up any clumps.
Stir-fry for 3-4 minutes, until the rice becomes slightly crispy in spots.
Pour in the soy sauce, dark soy sauce, oyster sauce, and sugar, and stir to evenly coat the rice.
Return the scrambled eggs to the wok, breaking them up and stirring in.
Step 6: Add the beef.
Return the cooked Mongolian meat to the wok and gently toss in the rice until thoroughly incorporated.
Drizzle with 1 tablespoon sesame oil for a final layer of nutty flavor.
Taste and adjust the seasoning, adding additional soy sauce or chili oil as needed.
Serving Suggestions:
Garnish with toasted sesame seeds, extra chopped green onions, or a drizzle of chili oil for heat.
To round up the dinner, serve with Asian-style cucumber salad or steamed dumplings.
A glass of jasmine tea or a cold beer goes well with this dish.
Tips & Variations:
Tips:
Use day-old rice: Fresh rice may be too moist and sticky for fried rice. Day-old rice is dryer, resulting in better separation and texture.
High heat is key. For restaurant-style wok char (also known as “wok hei”), cook everything quickly over high heat.
Thin beef slices cook quickly and absorb flavor better. To make slicing easier, freeze the steak for 15-20 minutes.
Variations:
Spicy Mongolian Fried Rice: Add chili paste or Sriracha to the sauce, or toss in some chopped Thai chilies.
Vegetarian Version: Replace the beef with tofu or mushrooms and omit the meat marinade.
Pineapple Mongolian Fried Rice: Add diced pineapple to the veggie sauté for a pleasant contrast.
Extra Protein: For a surf-and-turf variation, add some shrimp or cooked chicken.
Storage & Reheating:
Fridge: Keep leftovers in an airtight container for up to three days.
Freezer: Mongolian beef fried rice can be frozen for up to two months. Thaw in the refrigerator before reheating.
Reheat: For optimal results, use a wok or skillet over medium heat. If it feels too dry, add a splash of water or soy sauce.
Why You Will Love This Dish:
Mongolian Beef Fried Rice is more than just a fusion of two classics; it’s a full, filling dinner that combines the richness of caramelized beef with the comfort of stir-fried rice. It’s versatile, full of texture, and packed with flavor in every bite. Whether you’re cooking for your family, entertaining friends, or simply seeking a better-than-takeout meal, this recipe delivers on all fronts.
Nutritional Estimates (per Serving)
(Based on four servings.)
Calories: ~550.
Protein: around 30g.
Fat: ~20g
Carbohydrates: approximately 60g.
Fiber: Approximately 4g.
Sugar: approximately 8g.
Nutritional numbers are approximate and vary depending on the components and brand.
Final Thoughts:
Mongolian Beef Fried Rice is a fusion masterpiece—rich, savory, slightly sweet, and completely satisfying. It employs simple cupboard components to produce rich flavors that rival your favorite Asian restaurant. Whether you make it for a quick weeknight dinner or an indulgent weekend meal, it will undoubtedly become a kitchen staple.
Want to go even further? Serve in a hot stone bowl, Korean bibimbap style, for an extra crispy rice layer on the bottom. For a more complete dinner, serve it with a simple Asian slaw or spring rolls.
Enjoy your Mongolian beef fried rice, and happy cooking!
