Flavorful prime rib Mongolian beef combines your tender pieces of prime rib leftovers with hearty, sweet, and savory Mongolian beef sauce for an amazing meal! Use leftover prime rib, roast beef, or steak to make this crowd-pleasing family dinner!
A sweet, savory, and completely satisfying prime rib leftovers meal!
This easy spin on the classic Chinese-American restaurant classic Mongolian beef is the perfect use of your leftover prime rib (or roast beef, or steak)! With such a quick prep time and equally fast cooking time, there's no reason not to whip up this tasty dinner!
Combine your perfectly medium-rare prime rib with a tasty sauce then serve over jasmine rice or my prime rib fried rice for an even more amazingly hearty meal!
🥘 Ingredients
- 1 lb Prime Rib (leftovers, thinly sliced, against the grain)
- ¼ cup Cornstarch
- 3 tablespoon Vegetable Oil (divided - 1 tablespoon and 2 tablespoon portions)
- 1 Tbsp Garlic (minced, chopped, or crushed)
- ½ Tbsp Ginger (fresh, minced)
- ⅓ cup Soy Sauce
- ⅓ cup Water
- ½ cup Dark Brown Sugar (dark brown sugar is recommended, but light brown sugar also works)
- 2 Green Onions (chopped or sliced on the diagonal in 1 inch lengths)
- 1 teaspoon Sesame Seeds (optional garnish)
🔪 Instructions
- Slice and coat the prime rib. Slice your leftover prime rib portion against the grain into bite size strips, angling your knife at a 45 degree angle while slicing for wider cuts. Place the sliced meat into the cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
- Heat the first 1 tablespoon portion of the vegetable oil in a saucepan over medium low heat. Add the minced ginger and minced garlic for a quick 30 second cook, stirring frequently, and then add soy sauce, water, and dark brown sugar.
- Increase heat to medium and bring the sauce to a boil until the sugar dissolves completely, about 2 minutes. Remove from heat and set aside (or transfer to a heat-safe measuring cup if using the same skillet as frying the beef in).While the meat is sitting in the cornstarch, heat up your wok or skillet at a medium heat. Add the second portion of 2 tablespoons vegetable oil to heat it up, making sure that it is hot, but that it doesn't start smoking.
- Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to a wire cooling rack over paper towels. Drain or wipe out excess oil from your wok (or skillet) and return the wok to the heat.
- Add the meat back to the wok and cook for one minute (still on medium heat). Add the sauce and cook, stirring frequently, for an additional 1-2 minutes until thickened.
- Remove from heat when done and serve immediately. Garnish with chopped green onion and/or sesame seeds if desired.
😋 More Prime Rib Leftovers
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📖 Recipe Card
Prime Rib Mongolian Beef
Flavorful prime rib Mongolian beef combines your tender pieces of prime rib leftovers with hearty, sweet, and savory Mongolian beef sauce for an amazing meal! Use leftover prime rib, roast beef, or steak to make this crowd-pleasing family dinner!
Servings: 4 people
Calories: 493kcal
Prep 5 minutes
Cooking 10 minutes
Total Time 15 minutes
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Ingredients
- 1 lb prime rib roast (thinly sliced, against the grain)
- ¼ cup cornstarch
- 3 tablespoon vegetable oil (divided - 1 tablespoon and 2 tablespoon portions)
- 1 tablespoon garlic (minced, chopped, or crushed)
- ½ tablespoon ginger (fresh, minced)
- ⅓ cup soy sauce
- ⅓ cup water
- ½ cup dark brown sugar (dark brown sugar is recommended, but light brown sugar also works)
- 2 green onions (chopped or sliced on the diagonal in 1 inch lengths)
- 1 teaspoon sesame seeds (optional garnish)
(Note: 2x or 3x only changes the ingredient list)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
- Slice your leftover prime rib portion against the grain into bite size strips, angling your knife at a 45 degree angle while slicing for wider cuts. Place the sliced meat into cornstarch and coat evenly, let the coated beef strips sit for 10 minutes with the cornstarch on them.
- Heat the first 1 tablespoon portion of the vegetable oil in a saucepan over medium low heat. Add the minced ginger and minced garlic for a quick 30 second cook, stirring frequently, and then add soy sauce, water, and dark brown sugar.
- Increase heat to medium and bring the sauce to a boil until the sugar dissolves completely, about 2 minutes. Remove from heat and set aside (or transfer to a heat-safe measuring cup if using the same skillet as frying the beef in).
- While the meat is sitting in the cornstarch, heat up your wok or skillet at a medium heat. Add the second portion of 2 tablespoons vegetable oil to heat it up, making sure that it is hot, but that it doesn't start smoking.
- Add the sliced beef, shaking excess cornstarch off if necessary. Cook for approximately 2 minutes, stirring to ensure even cooking, or long enough to get color on the edges of the strips. Using a slotted spoon, remove the beef to a wire cooling rack over paper towels. Drain or wipe out excess oil from your wok (or skillet) and return the wok to the heat.
- Add the meat back to the wok and cook for one minute (still on medium heat). Add the sauce and cook, stirring frequently, for an additional 1-2 minutes until thickened.
- Remove from heat when done and serve immediately. Garnish with chopped green onion and/or sesame seeds if desired.
Notes
- Do not place the fried meat onto paper towels directly. This allows the meat to continue 'steaming' and cooking, which results in soggy fried beef chunks.
Nutrition
Calories: 493kcal (25%) | Carbohydrates: 37g (12%) | Protein: 18g (36%) | Fat: 30g (46%) | Saturated Fat: 13g (81%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 69mg (23%) | Sodium: 1141mg (50%) | Potassium: 359mg (10%) | Fiber: 1g (4%) | Sugar: 27g (30%) | Vitamin A: 60IU (1%) | Vitamin C: 2mg (2%) | Calcium: 49mg (5%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Bill Overman says
Quick question, can you use a deep fryer to do this as well just for the meat? Using left over prime rib and wonder what temp I could try this with the deep fryer? Love your posts on left overs!
Angela @ BakeItWithLove.com says
Yes, definitely. You can fry the beef strips at 350F (175C) just remember that they'll cook quickly. Thanks for asking and thank you so much for loving the leftovers. 🥰
Josie says
This was delish! I used frozen (defrosted) leftover meat and my frozen ginger root… followed the recipe after I sauced some fresh broccoli. Combined the meat, broccoli and rice with the sauce and it was perfect! Very satisfying, and the house smelled so good! Thank you for sharing this recipe, will be making again for sure.
Chantalle says
I see that it says to serve immediately is there any way to make it and freeze it so that it could be a weeknight meal?
Angela @ BakeItWithLove.com says
Yes, definitely! Make sure that your food is fully cooled, then transfer to an airtight freezer storage container or freezer bag. It keeps well when frozen, and can be stored for up to 3 months. Thaw in the fridge before reheating. Thanks for asking!
Christi says
Really delicious! Thanks for such a great way to use leftovers.
Nicole says
Made this tonight on a whim , and all 7 of my family members loved it !! Definitely going in the keeper file .
Theresa says
I used venison backstrap and added red chili flakes. It was soooooooo good!!
Jamie says
So delicious 😋 the whole family loved it.
Kim says
2nd time making this, Totally amazing, served it on Riced cabbage!
Kim J says
This was so yummy!! My husband loved it too!! I want to leave a picture but I don’t know how!!! 5 stars
Angela @ BakeItWithLove.com says
Awesome! My leftover recipes are one of my heart projects! Thank you very much for coming back to share your success. 🙂 PS...you can always send images and I can add them to your comment. Email to angela @ bakeitwithlove .com (minus the spaces).