Go Back
–+ servings
Mongolian Beef Bowls

Mongolian Beef Bowls

Savor tender Mongolian Beef Bowls with a perfect balance of sweet and savory flavors over fluffy rice. Perfect for any occasion. Enjoy now!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb flank steak, thinly sliced
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 0.25 cup water
  • 0.25 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons vegetable oil
  • 0.25 cup chopped green onions
  • 0.25 cup sesame seeds (optional)
  • 4 cups cooked white rice

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. In a bowl, mix the sliced flank steak with 2 tablespoons of cornstarch until evenly coated.
  2. In another bowl, whisk together 3 tablespoons of soy sauce, 1/4 cup of water, 1/4 cup of brown sugar, 1 tablespoon of minced garlic, and 1 tablespoon of minced ginger.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for about 3-4 minutes on each side, or until browned and crispy.
  4. Pour the prepared sauce over the beef in the skillet. Stir and let it simmer for about 2-3 minutes until the sauce thickens.
  5. Divide 4 cups of cooked white rice among four bowls. Top each bowl with the saucy beef, chopped green onions, and sesame seeds if desired.

Nutrition

Calories: 450kcalCarbohydrates: 58gProtein: 31gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 670mgFiber: 3gSugar: 10gVitamin A: 10IUVitamin C: 2mgCalcium: 5mgIron: 15mg

Notes

For extra flavor, toast the sesame seeds in a dry pan for a few minutes before adding them to the bowls. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You can substitute flank steak with sirloin or chicken. Use tamari for a gluten-free version. Adjust the sauce sweetness and saltiness to your liking, and consider using brown rice or quinoa for a more nutritious base.
Tried this recipe?Let us know how it was!