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Mongolian Beef

762 kcal | 60g Protein | 77g Carbohydrates | 23g Fat
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Carb Rice
Protein Beef
Servings 4
Calorie 600-800 Calories

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

Calories: 762kcalCarbohydrates: 77gProtein: 60gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 146mgSodium: 1714mgPotassium: 1370mgFiber: 4gSugar: 24gVitamin A: 8818IUVitamin C: 121mgCalcium: 120mgIron: 5mg
Keywords best mongolian beef recipe, crispy mongolian beef with rice, high-protein mongolian beef, mongolian beef meal prep
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