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Beef Fried Rice with Mongolian Flavors

This Beef Fried Rice with Mongolian Flavors is a quick and hearty 30-minute fusion recipe that combines fried rice with the bold, sweet-savory taste of Mongolian beef.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, asian
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or thinly sliced flank steak
  • 4 cups cooked rice preferably day-old for best texture
  • 1 small onion diced
  • 1 red bell pepper diced
  • 2 –3 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1 cup frozen peas and carrots mix
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce optional for extra depth
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water slurry for thickening
  • 2 green onions sliced (for garnish)
  • Sesame seeds for topping

Method
 

  1. Heat a wok or large skillet over medium-high heat and drizzle with oil.
  2. 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.
  3. In the same pan, sauté onion, garlic, and ginger until fragrant.
  4. Add bell pepper, peas, and carrots, and cook until vegetables soften slightly.
  5. Stir in the cooked rice, breaking up clumps. Let it toast for a minute or two.
  6. In a small bowl, whisk soy sauce, hoisin sauce, brown sugar, oyster sauce, and sesame oil. Pour over the rice.
  7. Return the beef to the pan and toss everything together. Add cornstarch slurry to thicken the sauce, coating the rice evenly.
  8. Cook for another 2–3 minutes until everything is well combined.
  9. 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.