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Mongolian Beef Stir Fry with Coconut Rice 

If you haven't tried coconut rice yet, this recipe will change your life! 

I got this recipe from meal delivery company called Good Food, and it was my first time trying coconut rice. The original recipe called for all jasmine rice, but I used half brown rice and half jasmine rice to increase fiber and B vitamins. Of course you can use all brown rice to make it even more nutrient dense, or if you love the taste of jasmine rice you can certainly use just that too! 


Also, not going to lie, this was my first time cooking with bok choy! Verdict: I like it and will definitely be cooking it more in these stir fry dishes :)


Bok choy is a Chinese cabbage and got its name from the Chinese word "soup spoon" because of the shape of it's leaves. Bok choy is rich in vitamins C, A, K and folate and good source of minerals including calcium phosphorus and potassium. 



  • ¾ cup Uncooked brown rice

  • ¾ cup Uncooked jasmine rice

  • 1 can Aroy D coconut milk

  • ~15-18 oz. Beef tenderloin (~5 servings)

  • To coat beef Cornstarch

  • 1 tbsp. Ginger, minced

  • 4 cloves Garlic, minced

  • 2 tbsp. Hoisin sauce

  • 1 tbsp. Sesame oil

  • ⅓ cup Low sodium soy sauce

  • 3 Baby shanghai bok choy, roughly chopped

  • 3 Large Kale leafs, roughly chopped

  • To taste Salt and pepper



  1. Cook the rice:
    Mix rice with 1 can coconut milk and 1 cup water.
    Stir once and bring to a boil.
    Once at a boil stir once again, reduce heat to low, cover and simmer for 30 min.
    Remove from heat and let stand for 5 min (do not take lid off yet).
       - Remove the lid and fluff with fork.

  2. While the rice is cooking: in a bowl coat the beef with cornstarch until just covered all around and season with salt and pepper.

  3. In a large pan heat a drizzle of olive oil on medium-high heat. Fry the beef ~1-2 min per side then remove from the pan and set aside.

  4. In the same pan on medium heat, add the ginger and garlic and cook until fragrant. Be careful not to burn the garlic.

  5. Add the hoisin sauce, sesame oil, soy sauce and ½ cup of water. Bring to a simmer.

  6. Add the bok choy and kale to the pan and cook until they begin to wilt.

  7. Toss in the beef.

  8. Serve on top of coconut rice.

  9. Enjoy :)

Adapted from: Good Food

Prepared by: Christine Gemmell

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