Jump to Recipe 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! Pan seared breaded strips of crispy prime rib Mongolian beef are a dinner that everyone will love! 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!

Jump to:🥘 Ingredients 🔪 Step-By-Step Instructions 😋 More Prime Rib Leftovers 📋 Recipe 💬 Comments

🥘 Ingredients 1 lb Prime Rib (leftovers, thinly sliced, against the grain)¼ cup Cornstarch3 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 Sauce⅓ cup Water½ 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) 🔪 Step-By-Step 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

Prime Rib Beef and BarleyPrime Rib Stuffed MushroomsTaquitosChiliPrime Rib Stroganoff

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 47 reviews

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!

Author | Angela

Servings: 4 people Calories: 493kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsSlice 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. 1 lb prime rib roast, ¼ cup cornstarchHeat 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. 3 tablespoon vegetable oil, 1 tablespoon garlic, ½ tablespoon ginger, ⅓ cup soy sauce, ⅓ cup water, ½ cup dark brown sugarIncrease 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.3 tablespoon vegetable oilAdd 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.2 green onions, 1 teaspoon sesame seeds 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.

NutritionCalories: 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! leftover prime rib roast, mongolian beef, Prime Rib Mongolian Beef Course Beef Dishes, Dinner Recipes, Leftover Ideas, Main DishCuisine American, ChineseAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

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 Cornstarch3 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 Sauce⅓ cup Water½ 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)

🔪 Step-By-Step 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

  • Prime Rib Beef and BarleyPrime Rib Stuffed MushroomsTaquitosChiliPrime Rib Stroganoff

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 47 reviews

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!

Author | Angela

Servings: 4 people Calories: 493kcal Prep 5 minutes Cooking 10 minutes Total Time 15 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsSlice 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. 1 lb prime rib roast, ¼ cup cornstarchHeat 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. 3 tablespoon vegetable oil, 1 tablespoon garlic, ½ tablespoon ginger, ⅓ cup soy sauce, ⅓ cup water, ½ cup dark brown sugarIncrease 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.3 tablespoon vegetable oilAdd 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.2 green onions, 1 teaspoon sesame seeds 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.

NutritionCalories: 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! leftover prime rib roast, mongolian beef, Prime Rib Mongolian Beef Course Beef Dishes, Dinner Recipes, Leftover Ideas, Main DishCuisine American, Chinese

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 47 reviews

Prime Rib Mongolian Beef

Author | Angela

Servings: 4 people

Calories: 493kcal

Prep 5 minutes

Cooking 10 minutes

Total Time 15 minutes

Ingredients US CustomaryMetric1x2x3x▢ 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)

InstructionsSlice 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. 1 lb prime rib roast, ¼ cup cornstarchHeat 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. 3 tablespoon vegetable oil, 1 tablespoon garlic, ½ tablespoon ginger, ⅓ cup soy sauce, ⅓ cup water, ½ cup dark brown sugarIncrease 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.3 tablespoon vegetable oilAdd 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.2 green onions, 1 teaspoon sesame seeds

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!

Course Beef Dishes, Dinner Recipes, Leftover Ideas, Main DishCuisine American, Chinese

US CustomaryMetric