Mongolian Beef Bowl Recipe

Lunch Bowl Specials

1. 1

   Trim and thinly slice the flank steak against the grain for quick, even cooking.

2. 2

   In a bowl, whisk together 3 tbsp soy sauce, 1.5 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp sesame oil, 1 tsp cornstarch, and 1 tbsp vegetable oil. Toss the steak with the marinade until well coated.

3. 3

   Let the beef marinate for 15-20 minutes while you prep the vegetables.

4. 4

   In a separate small bowl, whisk 1 tbsp cornstarch with 2 tbsp water to make a slurry; set aside.

5. 5

   Prepare the stir-fry sauce by combining 1/3 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1/4 cup water, and 1 tbsp brown sugar. Heat gently in a small saucepan to dissolve the sugar.

6. 6

   If using: add 1/2 tsp sesame oil and 0.25 tsp chili flakes to the sauce; keep warm.

7. 7

   Rinse the uncooked jasmine rice and cook according to package directions to yield about 3 cups cooked.

8. 8

   Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add broccoli, carrot, and bell pepper; stir-fry 4-5 minutes until crisp-tender.

9. 9

   Push vegetables to the side; add the marinated beef to the pan and sear for 1-2 minutes until browned.

10. 10

    Pour the prepared stir-fry sauce over the beef and vegetables. Bring to a simmer and stir in the slurry to thicken, cooking 1-2 minutes until glossy.

11. 11

    Toss in green onions just before removing from heat; sprinkle with sesame seeds. Adjust saltiness or sweetness if needed.

12. 12

    To serve, scoop a portion of rice into bowls, top with Mongolian beef and vegetables, and garnish with extra green onions and sesame seeds if desired.