Mongolian Beef Bowls

The moment I think of Mongolian Beef Bowls, I’m transported back to a cozy evening in my kitchen where the aroma of sizzling beef filled the air. Picture this: your family gathered around the table, laughter echoing, as bowls of steaming rice topped with tender beef and vibrant vegetables are served. This dish isn’t just a meal; it’s a celebration of flavors that bring warmth and joy. I remember the first time I tried making these Mongolian Beef Bowls. The blend of sweet and savory was a revelation! It quickly became a go-to recipe, one that I could whip up in no time after a long day. The best part? You can customize it with your favorite vegetables, making it a versatile dish. Whether it’s a weeknight dinner or a special occasion, Mongolian Beef Bowls always hit the mark. Let’s dive into why this recipe has become a favorite in my home.

What to Buy for Mongolian Beef Bowls

When it comes to creating Mongolian Beef Bowls, the ingredients are simple yet essential. Each plays a crucial role in developing the dish’s signature flavor. The combination of fresh and pantry staples creates the perfect balance, ensuring a delightful meal.

• 1 pound flank steak or pepper steak, sliced into thin 1/4-inch strips against the grain: This is the star of the dish! Flank steak is tender and absorbs flavors beautifully.
• ⅓ cup cornstarch: This helps create a crispy coating on the beef, adding texture to each bite.
• ¾ cup brown sugar: Adds sweetness and depth to the sauce. You can use light or dark brown sugar for different flavor profiles.
• ½ cup soy sauce: A key ingredient that adds saltiness and umami. Reduced-sodium soy sauce offers a lighter option.
• ½ cup water: Used to help create the sauce consistency.
• ¼ cup canola or vegetable oil: Ideal for sautéing the beef and vegetables, contributing to a nice sear.
• 1 cup peas: Frozen peas work perfectly in this dish; they add a pop of color and sweetness.
• 1 cup grated or shredded carrots: These add crunch and a hint of sweetness.
• 1 yellow bell pepper, sliced into thin 1/4-inch strips: Offers a vibrant color and a sweet crunch.
• 2 stalks scallions, green parts only, sliced into 1-inch segments: Adds freshness and a mild onion flavor.
• 3 or 4 cloves garlic, finely minced or pressed: Essential for that aromatic base.
• 1 inch fresh ginger, peeled and finely minced or grated: Provides warmth and depth; dried ginger can be used as an alternative.
• 1 to 2 teaspoons sesame seeds: A finishing touch that adds a nutty flavor.
• Cooked rice, for serving: The perfect base to soak up all the delicious sauce.
• Salt, optional and to taste: Adjust seasoning as needed.
• Pepper, optional and to taste: Adds a little kick, if desired.

The Method for Mongolian Beef Bowls

Cooking Mongolian Beef Bowls is a delightful experience! The process is straightforward, and you’ll find it rewarding as the flavors come together. Follow these steps for a flawless dish.

1. Begin by cutting the steak into thin 1/4 inch thick strips, against the grain. This ensures tenderness in every bite. It’s important to slice it thinly so that it cooks quickly and absorbs the flavors of the sauce.
2. Place the sliced steak into a large ziptop bag, cover it with cornstarch, seal the bag, and shake it to coat the beef evenly. This technique creates a crispy outer layer when sautéing.
3. In a medium mixing bowl, combine the soy sauce, brown sugar, and water. Mix well and set aside. This mixture will be the flavorful sauce that ties the dish together.
4. In a large sauté pan, heat the oil over medium to medium-high heat. When the oil is shimmering, add the beef, evenly spaced, and sear for one minute on each side. You want a nice golden color to develop.
5. Remove the steak from the pan and set aside after it’s cooked, taking care not to overcook it. If necessary, cook in batches to avoid crowding the pan.
6. With about 1 tablespoon of oil remaining in the pan, add the peas, carrots, bell pepper, and scallions. Sauté for 2 to 3 minutes until they just start to soften but still have a little crunch.
7. Add the garlic, ginger, and sesame seeds to the pan, sautéing for an additional 1 minute, or until fragrant. This is where the aroma will fill your kitchen and whet your appetite!
8. Return the seared steak to the skillet and pour the soy sauce mixture over everything. Let it simmer for about 2 minutes to allow the sauce to thicken and coat all the ingredients.
9. Scoop around 1/2 cup of cooked rice into serving bowls, and spoon the beef and vegetable mixture over the rice. If desired, add salt, pepper, or additional soy sauce to taste before serving. Enjoy your delicious Mongolian Beef Bowls warm and fresh!
10. Note: This recipe is best enjoyed immediately but can be kept airtight in the fridge for up to 4 days. Store rice separately to maintain texture.

Tips for Success

To ensure your Mongolian Beef Bowls turn out perfectly, keep these tips in mind!

• Storage: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or on the stovetop.
• Freezing: You can freeze Mongolian Beef Bowls for up to three months. Just note that the vegetables may lose some of their crunch upon thawing.
• Pairing: This dish pairs beautifully with steamed broccoli or a fresh cucumber salad for added crunch and freshness.
• Adjust sweetness: Feel free to adjust the amount of brown sugar to suit your taste. If you prefer a less sweet profile, reduce the amount.
• Meal prep: Prepare the ingredients in advance for a quick weeknight dinner. You can chop the vegetables and marinate the steak a day ahead.
• Garnish: Top with additional scallions or sesame seeds for a beautiful presentation.

Perfect Matches for Mongolian Beef Bowls

When serving Mongolian Beef Bowls, consider these delightful accompaniments:

• Steamed rice: The perfect base for the savory beef and vegetables. Jasmine or basmati rice works wonderfully!
• Spring rolls: A crunchy appetizer that complements the dish’s flavors beautifully.
• Asian cucumber salad: The cool crunch of cucumber salad provides a refreshing contrast to the warm bowls.
• Sesame green beans: Another veggie side that adds color and nutrition to your meal.
• Perfect for lunch: These bowls make for a hearty lunch option! Pack the beef and rice in a container for a delicious meal on the go.
• Family gatherings: Ideal for family dinners or gatherings, where everyone can customize their bowls as they like.

FAQ

Conclusion

In conclusion, Mongolian Beef Bowls are a quick and flavorful dish that’s perfect for any occasion. Their delightful mix of sweet and savory flavors will make them a family favorite. I encourage you to try making them for your next dinner. You won’t be disappointed!

Mongolian Beef Bowls

The ultimate comfort food, these Mongolian Beef Bowls are a sweet and savory delight that come together in no time! Tender beef, vibrant vegetables, and a luscious sauce make this an easy weeknight dinner. You’ll crave these bowls tonight!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound flank steak or pepper steak sliced into thin 1/4-inch strips against the grain
• ⅓ cup cornstarch
• ¾ cup brown sugar packed (light or dark)
• ½ cup soy sauce I used reduced-sodium
• ½ cup water
• ¼ cup canola or vegetable oil
• 1 cup peas I used frozen, and did not thaw beforehand
• 1 cup grated or shredded carrots
• 1 yellow bell pepper sliced into thin 1/4-inch strips (or any color)
• 2 stalks scallions green parts only, sliced into 1-inch segments
• 3 or 4 cloves garlic finely minced or pressed
• 1 inch fresh ginger peeled and finely minced or grated OR 2 teaspoons dried ginger
• 1 to 2 teaspoons sesame seeds
• Cooked rice for serving
• Salt optional and to taste
• Pepper optional and to taste

Equipment

• Saucepan
• Wooden Spoon
• Peeler
• Grater
• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Begin by cutting steak into thin ¼ inch thick strips, against the grain.
2. Place it into a large ziptop bag, cover with the cornstarch, seal, and shake the bag to move the beef around to ensure it is evenly coated; set aside momentarily.
3. In a medium mixing bowl, combine the soy sauce, brown sugar, water, mix; set aside.
4. In a large sauté pan, heat the oil over medium to medium-high heat. When the oil is shimmering, add the beef, evenly spaced, and sear for one minute on each side.
5. Remove the steak from the pan and set aside after it’s cooked taking care not to overcook; don’t crowd the pan and cook in batches if you need to.
6. Taking care that you only have about 1 tablespoon oil leftover in the pan after removing the steak (drain off excess if there is), add the peas (I added straight from the freezer), carrots, bell pepper, scallions, and sauté for 2 to 3 minutes.
7. Add garlic, ginger, sesame seeds, and sauté for an additional 1 minute, or until fragrant, stirring nearly constantly.
8. Add the seared steak back into the skillet, pour the soy sauce mixture over everything, and let it simmer for about 2 minutes to allow the sauce to thicken.
9. Scoop around 1/2 cup cooked rice into serving bowls, spoon the beef and vegetables over the rice, and if desired add salt, pepper, or additional soy sauce to taste before serving.
10. Recipe is best warm and fresh but will keep airtight in the fridge (store rice separately) for up to 4 days or in the freezer for 3 months, noting that the texture of the vegetables will change and they will be softer and not as crisp.

Notes

• Dark brown sugar: will give a deeper, richer flavor profile than light brown, but both are fine.
• Reduced-sodium soy sauce: I used reduced-sodium/lite soy sauce and prefer it but if you like more of a salty profile, you can use regular soy sauce.
• Cooking denser vegetables: If you are going to use broccoli, mushrooms, or a denser vegetable, add it after searing and removing the beef, but before adding the peas, carrots, bell pepper, and scallions since they will likely need a 2 to 3 minute headstart.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.