If you’re a fan of takeout-style fried rice and love the bold, savory-sweet taste of Mongolian beef, then this Beef Fried Rice with Mongolian Flavors is about to become a favorite in your kitchen.
This fusion recipe combines the comforting texture of fried rice with the glossy, umami-packed sauce that makes Mongolian beef so irresistible.
It’s quick, hearty, and perfect for weeknight dinners or meal prep.
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Why You’ll Love This Recipe
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Bold flavors – The sweet and savory Mongolian-style sauce infuses every grain of rice.
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Quick and easy – Ready in 30 minutes or less.
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One-pan meal – Everything comes together in a single wok or skillet.
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Customizable – Add your favorite vegetables or adjust spice levels to your liking.
Ingredients You’ll Need
Here’s a simple list to get you started. Most of these are pantry staples:
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1 lb ground beef (or thinly sliced flank steak)
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4 cups cooked rice (preferably day-old for best texture)
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1 small onion, diced
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1 red bell pepper, diced
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2–3 cloves garlic, minced
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1-inch piece fresh ginger, grated
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1 cup frozen peas and carrots mix
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3 tablespoons soy sauce
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2 tablespoons hoisin sauce
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2 tablespoons brown sugar
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1 tablespoon oyster sauce (optional for extra depth)
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1 teaspoon sesame oil
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1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
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2 green onions, sliced (for garnish)
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Sesame seeds, for topping
Instructions
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Heat a wok or large skillet over medium-high heat and drizzle with oil.
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Add ground beef and cook until browned, breaking it apart with a spatula. If using sliced beef, sear until just cooked through. Remove from pan and set aside.
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In the same pan, sauté onion, garlic, and ginger until fragrant.
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Add bell pepper, peas, and carrots, and cook until vegetables soften slightly.
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👉 Join NowStir in the cooked rice, breaking up clumps. Let it toast for a minute or two.
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In a small bowl, whisk soy sauce, hoisin sauce, brown sugar, oyster sauce, and sesame oil. Pour over the rice.
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Return the beef to the pan and toss everything together. Add cornstarch slurry to thicken the sauce, coating the rice evenly.
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Cook for another 2–3 minutes until everything is well combined.
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Garnish with green onions and sesame seeds before serving.
Tips for Success
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Use day-old rice – Fresh rice tends to clump; chilled rice keeps the grains separate.
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Don’t overcrowd the pan – This keeps the rice from steaming and helps achieve that “fried” texture.
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Adjust sweetness – If you prefer less sweet, reduce the brown sugar. For more heat, add a pinch of red chili flakes or sriracha.
Serving Ideas
This Beef Fried Rice with Mongolian Flavors is satisfying on its own, but you can pair it with:
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Steamed broccoli or bok choy
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Egg rolls or dumplings
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A refreshing cucumber salad
It also makes a fantastic meal prep recipe—just portion it into containers and refrigerate for up to 4 days.
This dish brings together the best of two beloved takeout favorites: fried rice and Mongolian beef. With its rich sauce, tender beef, and perfectly seasoned rice, it’s a recipe you’ll come back to again and again.
Whether you’re cooking for the family or just craving something bold and comforting, Beef Fried Rice with Mongolian Flavors is a guaranteed winner.
Beef Fried Rice with Mongolian Flavors
Ingredients
Method
- Heat a wok or large skillet over medium-high heat and drizzle with oil.
- Add ground beef and cook until browned, breaking it apart with a spatula. If using sliced beef, sear until just cooked through. Remove from pan and set aside.
- In the same pan, sauté onion, garlic, and ginger until fragrant.
- Add bell pepper, peas, and carrots, and cook until vegetables soften slightly.
- Stir in the cooked rice, breaking up clumps. Let it toast for a minute or two.
- In a small bowl, whisk soy sauce, hoisin sauce, brown sugar, oyster sauce, and sesame oil. Pour over the rice.
- Return the beef to the pan and toss everything together. Add cornstarch slurry to thicken the sauce, coating the rice evenly.
- Cook for another 2–3 minutes until everything is well combined.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use day-old rice – Fresh rice tends to clump; chilled rice keeps the grains separate.
- Don’t overcrowd the pan – This keeps the rice from steaming and helps achieve that “fried” texture.
- Adjust sweetness – If you prefer less sweet, reduce the brown sugar. For more heat, add a pinch of red chili flakes or sriracha.
FAQs About Beef Fried Rice with Mongolian Flavors
1. Can I use fresh rice instead of day-old rice?
Yes, but day-old rice gives the best texture because it’s less sticky. If using fresh rice, spread it on a tray to cool and dry slightly before cooking.
2. What kind of beef works best for this recipe?
Ground beef is quick and budget-friendly, but thinly sliced flank steak or sirloin will give it a more traditional Mongolian beef feel.
3. Can I make this recipe vegetarian?
Absolutely! Swap the beef for tofu or mushrooms, and use vegetarian oyster sauce (or skip it).
4. Is this dish spicy?
No, it’s naturally more sweet and savory. If you want heat, add chili flakes, sriracha, or fresh sliced chilies.
5. How do I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of soy sauce or water to refresh the flavors.
6. Can I freeze this dish?
Yes, it freezes well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or microwave.
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