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Mongolian Beef recipe

Quick & Easy Mongolian Beef

  • Author: Jess Pryles
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: serves 4 1x



2lb fajita meat strips

½ cup soy sauce

1/3 cup corn starch

2 tablespoons vegetable oil

3 cloves garlic, crushed

1 tablespoon ginger, crushed

½ cup beef broth

1/3 cup brown sugar

1 bunch scallions cut into 2 inch pieces

1 tablespoon sesame seeds

4 cups cooked white or jasmine rice

Kosher salt


  1. Combine the soy sauce and corn starch in a large bowl, then add the beef strips. Toss to ensure all the strips are well coated, then return to the fridge to marinade for 15-30 minutes.
  2. Place a skillet over high heat, then add the oil, garlic and ginger. Fry, stirring frequently, until the aromatics begin to brown, about 2-3 minutes.
  3. Add the beef strips and cook for 3-5 minutes, stirring occasionally.
  4. Add the brown sugar and beef broth, and cook a further 3-5 minutes longer while stirring. The sauce should reduce down to coat the beef strips and not be too runny. If the sauce is not reduced enough, cook 1-2 minutes longer.
  5. Stir in the scallions and cook for 1 further minute. Taste the sauce and add any extra salt if necessary.
  6. Split the rice into 4 bowls, then pile the beef on top of each one. Finish with a sprinkle of sesame seeds then serve.


  • If you want more tender beef, substitute the fajita meat for thinly slices strip steak
  • These cook times are based on full blood wagyu beef. Should you choose to use regular beef, you may need to cook a few minutes longer.