Mongolian Beef Soup with Rice and Vegetables Recipe

• Flank Steak: Choose a lean cut for tender slices; freezing slightly makes thin slicing easier.
• Cornstarch: Helps create that glossy sauce texture and thickens the broth just right.
• Aleppo Pepper (optional): Adds a mild smoky heat—adjust or skip based on your spice preference.
• Smoked Paprika: Deepens the flavor and adds a subtle warmth perfect for the beef.
• Soy Sauce or Tamari: Low sodium options keep the saltiness balanced and health-conscious.
• Hoisin Sauce: Sweet and tangy, it’s key to achieving that signature Mongolian flavor.
• Brown Sugar: Balances the savory components with a touch of sweetness.
• Chili Garlic Sauce: Kick up the heat as you like—this is where you control the fire!
• Red Wine (optional): Adds depth when deglazing; chicken broth works just fine too.
• Onion, Leek, Red Bell Pepper: Combo of aromatics and sweetness to brighten the soup.
• Tomato Paste: Enhances richness without overpowering.
• Fresh Ginger: Fresh or paste works – it brings that lovely spicy bite.
• Chicken Broth: Low sodium for control over the soup’s saltiness.
• Cooked Rice: I recommend jasmine or basmati for fluffy texture; serve on the side for customization.
• Green Onions and Sesame Seeds: Fresh garnishes that add crunch and pop of flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the things I enjoy most about this Mongolian Beef Soup with Rice and Vegetables Recipe is how easy it is to tweak. Whether you’re making it vegetarian or want more heat, there’s a version for everyone. Don’t hesitate to experiment with different veggies or switch out rice for noodles to keep things interesting.

• Vegetarian Version: Swap the beef for firm tofu or mushrooms; add vegetable broth instead of chicken to keep it plant-based.
• More Veggies: Adding snap peas, carrots, or bok choy boosts color and nutrition — my family loves the crunch!
• Spice Level: Increase chili garlic sauce or add fresh sliced chilies for a fiery kick I discovered my kids surprisingly enjoy.
• Grain Swap: Use quinoa or cauliflower rice for a lighter or gluten-free option.

How to Make Mongolian Beef Soup with Rice and Vegetables Recipe

Step 1: Sear the Beef to Perfection

Start by tossing thinly sliced flank steak with cornstarch, Aleppo pepper, and smoked paprika. This coats the beef, giving it that signature savory crust and slightly thickening the sauce later. Heat olive oil in a Dutch oven until shimmering, then sear beef in batches to avoid overcrowding — you want that golden, flavorful crust. Remove the beef and set aside; this step locks in juices and builds your flavor base.

Step 2: Whisk and Set Aside the Sauce

While the beef cooks, whisk together your sauce ingredients: soy sauce, hoisin, brown sugar, chili garlic sauce, and cornstarch. Having this ready means you can quickly add it to the pot to create that luscious, glossy sauce everyone loves in Mongolian dishes. Trust me, prepping the sauce early saves you scrambling later.

Step 3: Build the Soup Base with Aromatics

Deglaze the pot with a splash of red wine or chicken broth and add a bit more olive oil. Toss in diced onion, chopped leek, and red bell pepper, sautéing gently until softened and fragrant. Then, push the veggies to one side, stir tomato paste and minced ginger into a small broth puddle to bloom the flavors before blending everything together. This creates the savory heart of your soup.

Step 4: Combine Sauce, Beef, and Broth

Pour the prepared sauce into the pot and stir well, letting it heat until thick and glossy. Return the seared beef — along with all those flavorful juices — to the pot and add the remaining chicken broth. Bring everything to a gentle boil before lowering the heat to simmer for 10 minutes. This lets the beef tenderize further and melds the sauce into a rich-but-light broth.

Step 5: Garnish and Serve with Rice

Finish by sprinkling sliced green onions and sesame seeds on top for fresh, crunchy texture. Serve the cooked rice on the side so everyone can customize their bowls. I love seeing the smiles when guests find their perfect rice-to-soup ratio!

How to Serve Mongolian Beef Soup with Rice and Vegetables Recipe

Garnishes

I always top this soup with thinly sliced green onions because they add a fresh bite that cuts through the richness. Toasted sesame seeds are my favorite garnish too — they bring a subtle nutty crunch that elevates the experience. Sometimes, if I’m feeling fancy, a drizzle of toasted sesame oil goes on last for that extra depth of flavor.

Side Dishes

While this soup stands tall on its own, I like serving it alongside crunchy cucumber salad or simple steamed greens like bok choy or spinach for balance. Sometimes, a platter of pickled vegetables or kimchi adds just the right tangy contrast and keeps things bright.

Creative Ways to Present

For special occasions, I serve this soup in pretty bowls with the rice molded into neat domes or scooped into small ramekins. Adding a sprinkle of fried shallots or crispy garlic chips on top always impresses my guests—and makes the dish feel a bit more festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually store the soup separate from the rice to prevent the grains from getting mushy. When it’s time to eat again, just mix them back together.

Freezing

This Mongolian Beef Soup with Rice and Vegetables Recipe freezes well, though I recommend freezing just the soup without rice for best texture. When you’re ready to enjoy, thaw overnight and reheat gently on the stove.

Reheating

To reheat, warm the soup slowly over medium heat to prevent the beef from toughening and to keep the sauce luscious. If you kept the rice separate, warm it in the microwave or on the stovetop before assembling your bowl for that freshly-cooked feel.

FAQs

Final Thoughts

This Mongolian Beef Soup with Rice and Vegetables Recipe really holds a special place in my kitchen rotation. It’s that perfect blend of easy prep, bold flavor, and comforting warmth. Whether you’re feeding family on a busy night or craving a bowl that feels something like a hug, I’m confident you’ll find this recipe as rewarding and satisfying as I do. Give it a try — I can’t wait to hear how much you love it too!

There’s something incredibly comforting about a warm bowl of soup that also packs the bold, savory flavors of a Mongolian beef stir-fry. This Mongolian Beef Soup with Rice and Vegetables Recipe brings that perfect combination to your table — rich, tender beef in a glossy, flavorful sauce nestled among veggies, all served with fluffy rice. I love this because it’s a cozy, hearty meal that feels special enough for guests but is simple enough for any weeknight.

When I first made this recipe, I was amazed at how the sauce clings to the beef and veggies, yet it also melds beautifully into the broth, making every spoonful endlessly satisfying. You’ll find this soup works well for chilly evenings or whenever you crave something filling yet fresh, with just the right amount of heat and sweetness. It’s comfort food with a twist, and I promise it’s worth trying if you enjoy big flavors with your bowls.

Ingredients You’ll Need

I love how the ingredients come together here: a handful of pantry staples for the sauce, fresh produce for brightness, and simple proteins and starches that make it filling. Shopping for these feels straightforward, and you might be surprised how quickly this Mongolian Beef Soup with Rice and Vegetables Recipe winds up on the table once you have everything ready!

• Flank Steak: Choose a lean cut for tender slices; freezing slightly makes thin slicing easier.
• Cornstarch: Helps create that glossy sauce texture and thickens the broth just right.
• Aleppo Pepper (optional): Adds a mild smoky heat—adjust or skip based on your spice preference.
• Smoked Paprika: Deepens the flavor and adds a subtle warmth perfect for the beef.
• Soy Sauce or Tamari: Low sodium options keep the saltiness balanced and health-conscious.
• Hoisin Sauce: Sweet and tangy, it’s key to achieving that signature Mongolian flavor.
• Brown Sugar: Balances the savory components with a touch of sweetness.
• Chili Garlic Sauce: Kick up the heat as you like—this is where you control the fire!
• Red Wine (optional): Adds depth when deglazing; chicken broth works just fine too.
• Onion, Leek, Red Bell Pepper: Combo of aromatics and sweetness to brighten the soup.
• Tomato Paste: Enhances richness without overpowering.
• Fresh Ginger: Fresh or paste works – it brings that lovely spicy bite.
• Chicken Broth: Low sodium for control over the soup’s saltiness.
• Cooked Rice: I recommend jasmine or basmati for fluffy texture; serve on the side for customization.
• Green Onions and Sesame Seeds: Fresh garnishes that add crunch and pop of flavor.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

One of the things I enjoy most about this Mongolian Beef Soup with Rice and Vegetables Recipe is how easy it is to tweak. Whether you’re making it vegetarian or want more heat, there’s a version for everyone. Don’t hesitate to experiment with different veggies or switch out rice for noodles to keep things interesting.

• Vegetarian Version: Swap the beef for firm tofu or mushrooms; add vegetable broth instead of chicken to keep it plant-based.
• More Veggies: Adding snap peas, carrots, or bok choy boosts color and nutrition — my family loves the crunch!
• Spice Level: Increase chili garlic sauce or add fresh sliced chilies for a fiery kick I discovered my kids surprisingly enjoy.
• Grain Swap: Use quinoa or cauliflower rice for a lighter or gluten-free option.

How to Make Mongolian Beef Soup with Rice and Vegetables Recipe

Step 1: Sear the Beef to Perfection

Start by tossing thinly sliced flank steak with cornstarch, Aleppo pepper, and smoked paprika. This coats the beef, giving it that signature savory crust and slightly thickening the sauce later. Heat olive oil in a Dutch oven until shimmering, then sear beef in batches to avoid overcrowding — you want that golden, flavorful crust. Remove the beef and set aside; this step locks in juices and builds your flavor base.

Step 2: Whisk and Set Aside the Sauce

While the beef cooks, whisk together your sauce ingredients: soy sauce, hoisin, brown sugar, chili garlic sauce, and cornstarch. Having this ready means you can quickly add it to the pot to create that luscious, glossy sauce everyone loves in Mongolian dishes. Trust me, prepping the sauce early saves you scrambling later.

Step 3: Build the Soup Base with Aromatics

Deglaze the pot with a splash of red wine or chicken broth and add a bit more olive oil. Toss in diced onion, chopped leek, and red bell pepper, sautéing gently until softened and fragrant. Then, push the veggies to one side, stir tomato paste and minced ginger into a small broth puddle to bloom the flavors before blending everything together. This creates the savory heart of your soup.

Step 4: Combine Sauce, Beef, and Broth

Pour the prepared sauce into the pot and stir well, letting it heat until thick and glossy. Return the seared beef — along with all those flavorful juices — to the pot and add the remaining chicken broth. Bring everything to a gentle boil before lowering the heat to simmer for 10 minutes. This lets the beef tenderize further and melds the sauce into a rich-but-light broth.

Step 5: Garnish and Serve with Rice

Finish by sprinkling sliced green onions and sesame seeds on top for fresh, crunchy texture. Serve the cooked rice on the side so everyone can customize their bowls. I love seeing the smiles when guests find their perfect rice-to-soup ratio!

How to Serve Mongolian Beef Soup with Rice and Vegetables Recipe

Garnishes

I always top this soup with thinly sliced green onions because they add a fresh bite that cuts through the richness. Toasted sesame seeds are my favorite garnish too — they bring a subtle nutty crunch that elevates the experience. Sometimes, if I’m feeling fancy, a drizzle of toasted sesame oil goes on last for that extra depth of flavor.

Side Dishes

While this soup stands tall on its own, I like serving it alongside crunchy cucumber salad or simple steamed greens like bok choy or spinach for balance. Sometimes, a platter of pickled vegetables or kimchi adds just the right tangy contrast and keeps things bright.

Creative Ways to Present

For special occasions, I serve this soup in pretty bowls with the rice molded into neat domes or scooped into small ramekins. Adding a sprinkle of fried shallots or crispy garlic chips on top always impresses my guests—and makes the dish feel a bit more festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually store the soup separate from the rice to prevent the grains from getting mushy. When it’s time to eat again, just mix them back together.

Freezing

This Mongolian Beef Soup with Rice and Vegetables Recipe freezes well, though I recommend freezing just the soup without rice for best texture. When you’re ready to enjoy, thaw overnight and reheat gently on the stove.

Reheating

To reheat, warm the soup slowly over medium heat to prevent the beef from toughening and to keep the sauce luscious. If you kept the rice separate, warm it in the microwave or on the stovetop before assembling your bowl for that freshly-cooked feel.

FAQs

Final Thoughts

This Mongolian Beef Soup with Rice and Vegetables Recipe really holds a special place in my kitchen rotation. It’s that perfect blend of easy prep, bold flavor, and comforting warmth. Whether you’re feeding family on a busy night or craving a bowl that feels something like a hug, I’m confident you’ll find this recipe as rewarding and satisfying as I do. Give it a try — I can’t wait to hear how much you love it too!