Mongolian Beef & Scallion Jasmine Rice Bowl
Cornstarch-crisped beef in a glossy brown sugar-soy sauce with scallions over jasmine rice.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Mongolian beef is an American-Chinese restaurant dish: crisp, cornstarch-coated beef in a sweet soy and ginger sauce with lots of scallions. Pan-frying in a few tablespoons of oil gives the crisp edges without deep-frying.
Why this recipe works
Cornstarch fries into a crisp coating that also thickens the sauce slightly. Reducing the sauce before adding the beef means the beef only spends a minute in it and keeps its crunch.
Ingredient notes
Despite the name, Mongolian beef isn't from Mongolia; it was created in Taiwanese and American Chinese restaurants. Low-sodium soy sauce keeps the reduction from getting too salty.
Common mistakes
- Reducing the sauce too far, which makes it sticky and salty.
- Letting the beef sit in the sauce before serving.
What to serve with it
Steamed broccoli or snow peas alongside.
Meal prep
The coating softens in the fridge; reheat in a hot skillet for 2 minutes.
More bowls like this
Cooking tips
Cut the scallions into long pieces so they read as a vegetable, not a garnish. Serve immediately for the crispest beef.
Swaps and variations
Use sirloin or skirt steak. Use tamari for a gluten-free version.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat until hot.
Recipe
Mongolian Beef & Scallion Jasmine Rice Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet or wok; medium saucepan with lid; small saucepan
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes, rest covered 10 minutes.
-
Toss the beef with the cornstarch until coated; shake off the excess.
-
Heat the oil in a large skillet over medium-high heat. Fry the beef in two batches, 2 minutes per side, until crisp at the edges. Transfer to a plate.
-
Pour off all but 1 tablespoon oil. Add the ginger and garlic and stir 30 seconds.
-
Add the soy sauce, brown sugar and broth and simmer 3 to 4 minutes, until syrupy.
-
Return the beef with the scallions and toss 1 minute, until coated and the scallions just wilt.
-
Serve over the rice.
Questions
Is Mongolian beef spicy?
Not usually. Add dried red chiles to the oil for heat.
Can I air-fry the beef?
Yes. Air-fry the coated slices at 400°F (200°C) for 8 to 10 minutes, then toss in the sauce.
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