Mongolian Beef Bowls

Savory. Satisfying. Weeknight-worthy.

This Mongolian Beef Bowl is one of those comforting dishes that feels both indulgent and nourishing. Thinly sliced strip loin steaks are seared to golden perfection, then tossed in a sticky, ginger-laced sauce with tender broccolini and a hint of heat. It’s quick enough for a weeknight, but elegant enough to serve when you want to impress.

Pair it with fluffy steamed rice for a complete, flavorful meal that comes together in under 30 minutes.

Ingredients

• 4 (4- to 6-ounce) strip loin steaks, thinly sliced against the grain

• 3 tablespoons arrowroot powder

• 4 tablespoons avocado oil

• 8 to 10 broccolini stalks, halved crosswise

• 4 garlic cloves, finely chopped or grated

• 1 (1-inch) piece of fresh ginger, peeled and minced or grated

• 1 tablespoon crushed red pepper flakes or sambal oelek

• ½ cup low-sodium soy sauce or tamari

• 3 tablespoons raw honey

• 2 green onions, thinly sliced, plus more for serving

• Seasoned Coconut Rice (page 227) or steamed rice, for serving

• Toasted sesame seeds, for serving
  

Instructions

1. Prep the Steak:In a medium bowl, toss the sliced steak with the arrowroot powder until evenly coated.

2. Sear the Steak:Heat 2 tablespoons of avocado oil in a large cast-iron skillet over high heat. When the oil is hot and shimmering, add the steak in batches, searing for about 2 minutes per side until browned. Transfer to a plate and set aside.

3. Cook the Broccolini:Add 1 tablespoon of avocado oil to the same skillet. Sauté the broccolini over high heat, stirring occasionally, until bright green and just tender, about 4 to 5 minutes. Transfer to the plate with the steak.

4. Build the Sauce:Lower the heat to medium. Add the remaining tablespoon of oil along with the garlic, ginger, and red pepper flakes. Sauté until fragrant, about 1 minute. Pour in ¼ cup of water, the soy sauce, and honey. Increase heat to medium-high and bring to a boil. Let simmer for 3 to 5 minutes until slightly thickened.

5. Bring It All Together:Return the steak and broccolini to the skillet, tossing everything to coat in the sauce. Warm through for 1 to 2 minutes, then stir in the green onions.

6. Serve:Spoon the Mongolian beef and broccolini over rice. Garnish with more green onions and a sprinkle of toasted sesame seeds for that perfect final touch.

Make it Your Own

• Swap broccolini with snap peas, bok choy, or green beans.

• Adjust the heat by using more or less red pepper or sambal.

• Make it gluten-free by using tamari and ensuring all other ingredients are compliant.

This is a bowl that’s bold in flavor, but simple in execution—my favorite kind of recipe. Let me know if you make it! I'd love to hear how you served yours.