Mongolian Beef Rice Bowls with Green Onions
Make Mongolian beef rice bowls with thin supermarket beef, green onions, soy sauce, brown sugar, garlic, ginger, and practical side options.
takeout-style, beef, rice-bowl, high-protein
broccoli: 2 cups, optional side (optional).
Cut beef across the grain and toss with cornstarch and a little soy sauce while the pan heats.
Cook beef in a hot skillet in one layer, working in batches if needed so the meat browns instead of steaming.
Add garlic, ginger, soy sauce, brown sugar, and a splash of water. Simmer briefly until glossy.
Fold in green onions at the end and serve over rice with broccoli or cucumber on the side.
Flank steak, sirloin, rump steak, or thin stir-fry beef all work if sliced across the grain.
Green onions are essential here, so buy an extra bunch if yours are small.
Use brown sugar for deeper color, but white sugar or honey also works.
Use chicken or tofu instead of beef for a different bowl.
Use honey or maple syrup instead of brown sugar.
Serve with broccoli, cabbage, or cucumber salad if you want more vegetables.
Beef: Flank steak, Sirloin, Pre-sliced stir-fry beef. Thin slicing across the grain matters more than the exact cut.
Brown sugar: White sugar, Honey, Maple syrup. If using honey or maple syrup, simmer briefly before adding beef back so the sauce thickens.
Green onion: Scallions, Spring onions, Thin leek greens. Use a generous amount; this dish depends on green onion more than most stir-fries.
Is Mongolian beef an authentic Mongolian dish?
This recipe follows the Chinese-American takeout-style dish, not traditional Mongolian cuisine.
Yes. Use less sugar and add a splash of rice vinegar or extra vegetables to balance the sauce.
What should I serve with Mongolian beef?
Serve it with rice, broccoli, cabbage, cucumber salad, or vinegar potato shreds.