Mongolian Beef Rice Bowls
This is a close cousin of my Korean beef bowl, but the sauce here leans a little sweeter thanks to the brown sugar. Thin-sliced steak cooks fast, which makes this one of the quicker beef dishes I put together.
The sauce here is what sets this apart from my other beef and broccoli bowl, with a deeper, slightly sweeter profile that coats the steak as it cooks down in the pan. Broccoli keeps its bite even after a few days, which balances out the richness of the sauce.
I slice the steak thin so it cooks quickly and stays tender, since this style of sauce works best when it can cling to smaller pieces of meat. Rice is essential here, since it's what soaks up the extra sauce that pools in the container.
The recipe card has the full ingredient list and sauce ratio for the entire ten-portion batch. Let the beef cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This Mongolian beef bowl is a good one to rotate in alongside my other beef and rice recipes.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Mongolian Beef Rice Bowls
YIELD
10 portions
ESTIMATED NUTRITION
590 calories • 44g protein • 54g carbs • 20g fat per portion
This is the kind of meal I reach for when I want a comforting, homemade dinner without having to cook from scratch every night.
Ingredients
• 3 3/4 lb flank steak, sliced
• 7 1/2 cups cooked rice
• 10 cups broccoli
• 5/8 cup low-sodium soy sauce
• 5 tbsp brown sugar
• 2 1/2 tbsp sesame oil
• 2 1/2 tbsp garlic
• 2 1/2 tsp ginger
Directions
1. Sear steak in sesame oil.
2. Add garlic and ginger.
3. Stir in soy sauce and brown sugar; simmer until glossy.
4. Serve with broccoli and rice.
5. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
