Mongolian Beef
Let me be perfectly clear: this Mongolian Beef recipe is dangerously good. Like, “you may never order takeout again” good. We’re talking sticky, savory-sweet sauce clinging to tender strips of seared steak, paired with perfectly fluffy jasmine rice and a pop of vibrant green veggies. It’s the kind of meal that makes you double-check the macros because you can’t believe something this flavorful is actually working for your goals.
But oh, believe it. This Mongolian Beef hits you with 60g+ of protein per serving, built from lean beef and balanced carbs to keep you full, fueled, and feeling like a champion. The sauce? It’s garlicky, gingery, just a little spicy, and has the kind of caramelized finish that makes you sneak forkfuls straight from the pan while you “clean up.” If you’ve ever felt personally victimized by sad desk lunches, this recipe is your redemption arc.
Whether you’re bulking, maintaining, or just trying to add some serious flavor firepower to your weekly routine, this meal prep has you covered. It stores like a dream, reheats like magic, and somehow gets even better the next day. And hey, if you’re new here—welcome to the Meaningful Macros universe, where we don’t compromise on flavor OR protein. Let’s make your lunch the best part of your day. Fork yeah.
Mongolian Beef
Equipment
Ingredients
For the Beef:
- 2 lbs lean steak sliced against the grain into thin chunks
- ⅓ cup cornstarch
- 2 tbsp olive oil divided
For the Mongolian Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup sriracha sauce omit/reduce for milder version
- ¼ cup water
- ⅓ cup brown sugar packed
- 4 cloves garlic minced
- 2 tbsp fresh ginger minced
For the Vegetables:
- 2 large bell peppers diced
- 1 cup matchstick carrots
- ½ cup green onions chopped
- 1 tbsp olive oil
For the Rice:
- 1 cup jasmine rice
- 1 tbsp salted butter
Instructions
Prep the Beef:
- Slice steak into thin strips against the grain and place in a medium bowl.2 lbs lean steak
- Add cornstarch, toss to coat evenly, and set aside.⅓ cup cornstarch
Make the Sauce:
- In a small bowl, whisk together soy sauce, sriracha, water, brown sugar, garlic, and ginger.½ cup low-sodium soy sauce, ¼ cup sriracha sauce, ¼ cup water, ⅓ cup brown sugar, 4 cloves garlic, 2 tbsp fresh ginger
- Stir until well combined and set aside.
Cook the Rice:
- Start cooking rice using your preferred method (I always use my rice cooker).1 cup jasmine rice
- Add 1 tbsp salted butter for flavor.1 tbsp salted butter
Stir-Fry the Vegetables:
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.1 tbsp olive oil
- Add carrots and bell peppers and stir-fry for 5 minutes until crisp-tender.2 large bell peppers, 1 cup matchstick carrots
- Remove vegetables to a plate.
Cook the Beef:
- Increase heat to high and add 1 tbsp olive oil per pound of beef.2 tbsp olive oil
- Cook beef in batches to avoid overcrowding, searing for 2 minutes per side until crispy.
- Transfer cooked beef to a separate plate and repeat with remaining beef.
Combine & Simmer:
- Return vegetables and beef to the skillet.
- Pour in the Mongolian sauce and stir well.
- Reduce heat to medium-low and let simmer 4-5 minutes until sauce thickens.
Assemble & Serve:
- Divide cooked rice, Mongolian beef, and veggies into meal prep containers.
- Garnish with chopped green onions and enjoy!½ cup green onions
Nutrition
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❤️ Why You’ll Love This Mongolian Beef
If you’ve ever wished takeout was more macro-friendly, this Mongolian Beef recipe is your answer. Tender strips of seared steak get coated in a sweet, salty, spicy glaze, paired with vibrant peppers, carrots, and jasmine rice for the ultimate weeknight win.
This isn’t your average sticky beef—it’s lean, high-protein (60g per serving!), and reheats beautifully throughout the week. Whether you’re bulking, cutting, or somewhere in between, the balance of carbs, protein, and fat is dialed in for real results.
Plus, it’s fast: under an hour from start to finish, with bold flavor that’ll have you craving leftovers.
🌿 Ingredient Substitutions & Customizations
Don’t stress if you need to swap a few things—this recipe is super flexible:
- Swap the beef: Use ground beef, chicken thighs, or even tofu for different macro targets.
- Tame the heat: Cut the sriracha in half or leave it out if you want a milder version.
- More veggies? Add snow peas, broccoli, or snap peas for extra fiber and crunch.
- Gluten-free: Sub tamari or coconut aminos for soy sauce.
- Rice swaps: Try brown rice, cauliflower rice, or rice noodles to suit your plan.
🔥 Expert Tips for Perfect Mongolian Beef
- Slice thin against the grain: This makes even lean cuts super tender.
- Cornstarch magic: Don’t skip this step—it gives the beef that signature crispy coating and helps the sauce thicken.
- Sear in batches: Overcrowding the pan = steamed beef. Sear in a hot pan with space for real caramelization.
- Simmer low & slow: Let the sauce bubble gently for that rich, sticky texture.
- Finish with green onions: Adds freshness and color. Don’t skip the garnish!
🍽️ Serving Suggestions & Storage Tips
- Serving: Pair with jasmine rice or go low-carb with steamed veggies.
- Storage: Keep refrigerated in airtight containers for up to 4 days.
- Freezing: Freeze beef + veggies (not rice) for up to 2 months. Defrost, reheat, and serve over fresh rice.
- Reheating: Microwave with a splash of water to keep things saucy.
🌿 Optional Garnishes
- Sliced green onions
- Sesame seeds
- Lime wedges
- Chili flakes
- Fresh cilantro for brightness
❓ FAQs
What cut of beef works best for Mongolian beef?
Flank steak or sirloin are ideal—they’re lean, flavorful, and tender when sliced against the grain. If using chuck or stew meat, increase simmer time slightly to tenderize.
Can I use store-bought Mongolian sauce?
Sure, but this homemade version is more macro-friendly and lets you control the sweetness, sodium, and spice.
Is this recipe spicy?
It has some heat from sriracha and ginger. You can easily dial it up or down depending on your taste.
Can I make this low-carb?
Absolutely—just swap the rice for cauliflower rice or shredded cabbage. The beef and veggies are already low-carb!
Does it reheat well?
Yes, this recipe holds up beautifully in the fridge. The sauce keeps the beef juicy, and the flavors deepen over time.
🥩 More High-Protein Beef Recipes You’ll Love
- Garlic Steak Bites with Mac & Cheese – Classic comfort with an anabolic twist.
- Kung Pao Beef with Noodles – Sweet, spicy, and protein-packed.
- Philly Cheesesteak Rice Bowls – All the flavor, none of the hoagie guilt.
- Best Marinated Steak Meal Prep – Tender, juicy, and perfect for any goal.
- Southwest Beef & Sweet Potato Skillet – Comfort food meets clean eating.
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